Stuffed Peppers

Written by Olivia Grist

Ever make the mistake of not de-frosting what you need for dinner? Oh come on, I can’t be the only one! We had errands to run this weekend, and ended up going to a matinee movie (isn’t being married so fun?!) and got home much later than anticipated. That left me starving, and with nothing to cook, because the chicken I had planned to make was still rock solid in the freezer.

I always keep lean ground turkey cooked in the fridge. I eat it with veggies as my afternoon snack, a lot. I hate to stop in the middle of my work day to prepare something, so having pre-made veggies and turkey to throw in a bowl and heat up is perfect.

Anyway, since I had the turkey ready, it was so quick and easy to make stuffed peppers, problem solved. Poor hubby, I think he was counting on the fact that I wouldn’t be able to come up with a solution and he was going to get pizza.


Here’s what you’ll need:

  • 2 bell peppers, color of choice
  • pre-cooked lean ground turkey (chicken or beef will work too)
  • black beans, rinsed and washed
  • fresh salsa
  • shredded cheese of choice

Slice bell peppers in half and remove stem and seeds. Bake on 350 degrees for 15 minutes, until soft. Remove from oven and fill with black beans, turkey, and top with cheese. Return to oven and bake for an additional 10 minutes. Remove from the oven and top with fresh salsa, and greek yogurt if desired.

Not exactly gourmet, but it kept me on track, didn’t require me to leave the house or fight with a frozen chicken, and filled us up!

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