Stuffed Peppers
I rarely follow a recipe without switching things up - usually due to the fact that I haven't bothered to go to the grocery store before I begin cooking - I played around with this recipe, too. The original recipe is more of an Italian version using beef and tomato paste. Instead, I used ground turkey and some different seasoning. I don't like cooked green bell peppers AT ALL, so it's always red, orange, or yellow for me Obviously, the light was better outside - I don't want you to think I've given up tablescapes for the sidewalk.
Stuffed Bell Peppers
Ingredients
2 bell peppers, halved and
cleaned
1 tablespoon coconut oil
1 sweet potato, peeled and diced
2 green onion, diced
1 zucchini, diced
2 garlic clove, diced
1 pound ground turkey (white meat)
generous splash of white wine
1 ½ cups spinach, chopped
1 teaspoon Tuscan or Moroccan seasoning
Sea salt and fresh ground pepper to taste
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or aluminum
foil.
Place the bell pepper halves on the baking sheet face down for 10-15 minutes.
While the peppers are cooking, sauté the ground turkey in a skillet until fully cooked, set aside. Wipe out the pan.
Heat the coconut oil over medium-high heat in the same skillet and add diced sweet potato. Sauté sweet potato until just tender. Then add
green onion, zucchini, and garlic to sauté for 1-2 minutes.
Then add to the vegetable mixture along with spinach,
Moroccan seasoning and wine, stirring to combine. Taste the mixture,
and add sea salt and fresh ground pepper to your liking.
Remove the peppers from the oven and spoon the mixture into the bell
peppers.