STUFFED & LOADED! Just the way I like my Wednesday’s...& peppers!😉 Had such a blast in Texas this last weekend celebrating our loved one’s wedding🥂, kayaking🚣🏼♀️ & just living life!😎 (Not to mention ALL the bbq!😋) I gotta admit though, as much as I love traveling it feels soo good to be back home & in my own kitchen! Don’t get me wrong, I loved everything about the land of “fried, smothered & covered” but I was definitely craving some veggies hardcore afterwards.😋 Thankfully tonight’s meal has them ALL covered! 🙌🏻
Hope you all had a great Wednesday!😊💕
(Does anyone else feel like it’s a super long week already??)
2 red peppers (1 per person), parboiled for 5 mins
1 lb. ground turkey
1 28oz. can crushed tomatoes
3 garlic cloves, chopped
Basil, to taste
Parsley, to taste
Red chili flakes, to taste
Salt & pepper, to taste
1. Sauté garlic & onion. Add ground turkey, cauliflower & seasonings. (I like A TON of seasoning so I’m pretty heavy handed with them.😋) Add 14oz. of crushed tomatoes & cook until thickened.
2. In a separate bowl, combine remained crushed tomatoes with basil & parsley to taste. Spread tomato mixture in the bottom of 9x13 pan. Cut peppers in half, place them in the pan & fill with turkey mixture.
3. Cook at 400 for 25-30 minutes. Top with cheese & broil until slightly browned. .
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