I have been making Mexican stuffed peppers for years and as much as I love them I am fully enjoying this amazing twist on stuffed peppers. This recipe is much lighter than the traditional Mexican style but so full of flavor!
I came across this recipe in the Natalie Jill book, 7 Day Jump Start. I love this book and the recipes in it. I of course changed a few things here and there, no offense Natalie it’s just how I roll.
Another great part of this recipe is that the peppers are stuffed on their sides and cook open face so no more scowering through the entire pepper selection to find the ones that stand up just so.
4 Red Bell Peppers
½ TBL Olive Oil
1 Small Onion, Diced
4 Cloves Garlic, Minced
2 Plum Tomatoes, Diced
1 ½ lbs Ground Turkey
½ Cup Fresh Basil, Chopped
¼ Cup Feta Cheese
4 TBL Pine Nuts
Salt and Pepper
Preheat oven to 375F. Cut peppers in half length wise and lay on a baking sheet.
In a large pan heat olive oil and add onion, cook until the onion begins to soften. Add garlic and tomatoes and heat for about a minute, add the ground turkey and cook breaking into bits until cooked through.
Remove from heat and stir in basil and salt and pepper to taste. Fill each pepper with turkey mixture. Bake for 25 minuets.
Top each pepper with pine nuts and feta cheese immediately and serve on an OYRP dinner plate while still hot. Enjoy!
Off Your Rocker Pottery
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