Stuffed Peppers
The thing about cooking great food, it doesn’t have to be hard. It just has to be what works. That said, there are a few steps to this tasty treat. I use minimal amounts of seasoning and allow the foods natural flavor to come through. This is why I sprinkle in savory and fattier meats with leaner cuts to allow for health and flavor. This is one of my favorite recipes. Start up your oven and let’s get started!
Ingredients:
– 2 whole bell peppers
– 1lbs Lean ground Turkey (98%)
– 1lbs chorizo (my favorite)
– Provolone cheese (2 thin sliced)
– ¼ cup shredded Mozzarella
Directions:
1. In a large frying pan, spray the pan with pam olive oil spray lightly
2. Place the 2 lbs. of meat in the pan and cook until browned. Could take 10 – 15 min
3. In the meantime, carefully cut and hollow out both peppers
4. I like to place ½ of the ¼ cup mozzarella in the bottom of each pepper. So, split the shredded cheese into two servings and sprinkle in the bottom of the empty bell peppers
5. Pre-Heat the oven to 375 degrees
6. Once meat is browned, make sure it is mixed evenly and place 4oz of the meat into each of the peppers. Pack it down so it is even with the top of the pepper.
7. Place 1 thin sliced provolone slice on top of each pepper.
8. Place the peppers in a high walled glass or bread pan and put it in the oven
9. Set the timer for 15 min and get your plates out
10. When the timer goes off, remove the peppers and let them sit for 5 min to cool slightly
11. Plate and cut into them. They will be ready to enjoy!
Macros
299 calories, 9 g Carbohydrates, 3 g Fiber, 31 g Protein, 15 g Fat
