Good morning friends! How have you been?! Now that life after grad school has settled and I’m working full time, I’ve finally decided that it’s time to get back to the blogosphere! I’ve really missed writing and posting recipes, and I hope it’s okay that I took a little break away from Kaylen’s Kitchen. Have no fear as I’ve still been cooking up a storm whenever I can and have documented some recipes over the last few weeks that I knew you would enjoy.
As we all know, this was probably one of the longest winters EVER! From constant car troubles to endless snow shoveling to crawling back into a warm cozy bed while pressing the ‘snooze’ button one too many times…I think it’s safe to say that we have experienced quite the range of mixed emotions throughout the last few months. With that said, I also experienced tons of comfort food cravings. After all, the winter is for keeping warm with a hot bowl of soup, grilled cheese, and a glass of red wine, right???
While I did give into this craving one too many times this winter, I did manage to whip up some healthier comfort foods that could also translate into the next few months as we leap into spring. Enter: healthy stuffed green peppers. YUM!
This is a simple recipe that I make at least once or twice every couple of months. Once the prep work is done, it’s as easy as baked and ready to eat. Another great thing about this recipe is that the turkey mixture was used for two separate dishes. By using 3 lbs of turkey for a recipe that only calls for 1.5 lbs, I was able to cook and freeze the other half of the mix for another day. The second recipe will come next week, so stay tuned!
4 green peppers, halved and cored
5 lbs. lean ground turkey
1/2 small onion, finely chopped
2 cloves of garlic, minced
3 zucchini, chopped
1 full package of mushrooms, peeled and chopped
1 32 oz. can of diced tomatoes, drained
1 16 oz. can of tomato sauce (any kind of tomato sauce you like)
2 tbsp. olive oil
Salt and pepper to taste
2 tsp. dried basil
2 tsp. dried oregano
1 cup of mozzarella cheese
*Preheat oven to 400 degrees
1. In a large pot over medium heat, add the olive oil and onions. Stir until onions start to become translucent and then add the garlic. Stir for two minute.
2. Add the ground turkey and stir until cooked through (about 7-9 minutes or until no longer pink).
3. Add the zucchini and mushrooms followed by a generous amount of salt and pepper, dried basil and oregano. Lastly, add your drained diced tomatoes to the mix and stir until well combined. Let simmer for 5 minutes on low heat.
4. In a separate baking dish, spray with cooking oil and then add a thin layer of tomato sauce to the bottom of the dish. Lay out your green peppers on top of the sauce.
5. Spoon a good amount of turkey filling into each green pepper. Make sure to spread it out evenly between each halve!
6. Add a spoon full tomato sauce to the top of each pepper (you can use as much or as little sauce as you’d like – I recommend more sauce as it really moistens the turkey mixture).
7. Cover with tin foil and bake for 35 minutes. Remove from oven, remove the tin foil, sprinkle mozzarella cheese over each pepper and bake for another 5 minutes, uncovered.
8. Serve with a side of fresh roasted broccoli or a vegetable of your choice. Enjoy!
I hope you enjoyed your Easter weekend and are looking forward to a great week ahead. Here’s to April showers bringing May flowers AND some much needed sunshine. Talk soon!