Tablespoons & Teaparties

I absolutely love this recipe! It’s so easy to make and yields a lot of leftovers, so you can enjoy it for lunch (or even dinner) the next day.

Ingredients

• 4 medium sized green or red peppers (up to your preference)
• 1 lb ground turkey (can also sub ground beef)
• 1/2 cup diced onion
• 1/2 cup shredded mozz
• 3/4 cup black beans
• 1 tbsp tomato paste
• 2 cups cooked brown rice (I usually make a big batch of rice on Sunday for the week ahead. You’ll want this already cooked and ready for this recipe, or feel free to omit!).

Spices/Oil

• 2 tbsp olive oil + more for drizzling
• 1 tsp salt
• 1/4 tsp cayenne (can omit if you don’t like spice)
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Kitchen Tools

• Baking sheet or dish (I prefer dish because it keeps the peppers from falling over)
• Large skillet
• Tin foil

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Instructions

• Preheat your oven to 350 degrees
• Prep the peppers:
  • Cut the top off the peppers and scoop out the inside pulp. Discard (or feed the top to your pup, like I do).
  • Cut the bottom of the pepper to level it out so it can stand up on its own. Don’t worry if you make a hole in the bottom of the pepper.
  • Line your baking sheet or dish with tin foil
  • Arrange the peppers in your baking dish
  • Drizzle with olive oil & a pinch of salt
• While the peppers are baking, start on the filling:
  • In your skillet, heat 2 tbsp of olive oil over medium heat
  • Add the onion & sautee until it softens (4-5 min)
  • Move the onion to the side of the skillet (off of the heat) and add the ground turkey
  • Break up the turkey with your spatula and cook through, stirring continuously (I like to break up the turkey into crumbles, but you can always do bigger pieces)
  • Once the turkey is cooked, add the tomato paste. Stir to combine.
  • Add the brown rice & black beans. Stir to combine.
  • Add the mozz, stir to combine and turn off the heat
  • Add the salt, cayenne, garlic powder & paprika
• Stuff the peppers:
  • Remove the peppers from the oven & stuff with the turkey mixture
  • Top with mozz
  • Bake for 15 minutes

Enjoy hot or let cool & cover to serve the next day!