Grain-Free Stuffed Mini Bell Peppers
A new treat for the fall time. Stuffed mini bell peppers. Better yet, they’re Grain-Free!
Ingredients:
8 mini bell peppers
extra virgin olive oil
1 tablespoon fresh ground pepper
1/4 red onion diced small
1/2 cup mushrooms, washed, dried, and diced small
1 small zucchini, diced small
1/2 lb 99% fat free ground turkey
4 tablespoons grated pecorino romano (or parmesan)
Instructions:
Pre-heat the oven to 400 degrees F. Wash and slice bell peppers in half (the long way), keeping the stems in tact. Scoop out the seeds and discard. Paint the peppers with olive oil and arrange sliced side up on a cooking sheet lined with foil. Place in oven.
In a small frying pan, on medium heat, cook the mushrooms, onions and zucchini in 2 tables spoons of extra virgin olive oil and 1/4 teaspoon of fresh ground pepper.
In the meantime, heat the ground turkey in medium frying pan on medium heat with 2 tablespoons of olive oil, breaking it apart with a spatula or spoon to ensure even cooking.
Once the vegetables are soft and slightly golden, add them to the ground turkey and mix all the ingredients together for a minute or so, ensuring that the ground turkey is fully cooked.
*Note - the ground turkey should not appear pink in any spots.
With a mitt (don’t burn yourself OUCH), remove the baking sheet of peppers from the oven and place on a hot plate or stove top. Carefully scoop the vegetable-ground turkey mixture with a spoon and fill the pepper halves to the top. Once filled, sprinkle pecorino romano cheese on top of each pepper half. Place the baking sheet back in oven for about 5 minutes (keeping a close eye that the cheese does not burn).
Remove pan from oven and serve warm!
Comments are welcome (:
