Did you notice that my food is usually still steaming when I take its picture? That's usually because I don't want to wait to eat it... Those who have worked with me (and thus seen me eat, because it seems to happen every few hours) have probably noticed that I have a thing for peppers. It's kind of like my obsession with pumpkin, which by the way is slowly improving. Mostly because even though its fall and not even Thanksgiving and I should be able to have pumpkins - the stores no longer have pumpkins. And after eating a 'real' pumpkin the pre-pureed version in a can just isn't the same. Stupid learning to eat real food... The pepper thing is kind of like that, only it's year round so the crazy is spread out a little. Anyway, I really like peppers, I put them in all sorts of things, kind of like mushrooms (more on that coming in the next batch of cooking), and I really enjoy stuffed peppers.
Up today, plain ol' ordinary green bell peppers stuffed with ground turkey. Mostly latin inspired flavor. I'm really enjoying ground turkey and ground chicken because it doesn't really have much of a strong flavor - it adapts pretty easily with a little seasoning.
Makes: 4 servings
| Per serving: 130 calories, | 22g protein, | 1g fat, | 9g carbs |
Ingredients:
4 bell peppers
12 oz ground turkey
3 oz coarsely chopped mushrooms
1 roma tomato, chopped
1/2 T dried cilantro
1 tsp cumin
* Clean the peppers, remove the stem and remove the seeds and flesh from the inside. Place on lined baking sheet in the oven pre-heated to 375F for 5 mintues.
* Mix together ground turkey, mushrooms, tomato, cilantro and cumin. Divide into 4ths and roll into balls
* Remove the peppers from the over & stuff your turkey balls inside
Return to the oven at 375F and back until fully cooked, approximately 45 minutes. The turkey should be browned through and the peppers should be soft.
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