That’s So Stuffed Peppers
This recipe was created from a frustration and a need. I was frustrated that I was feeling like my needs with food and boundaries with food were continuing to not be met. This progressed into a situation that needed me to not only make sure my needs & boundaries were respected and understood, but into a fun, easy and nutritious recipe. Creating in the kitchen tends to be therapeutic for me even if it is food that I am frustrated over.
I was diagnosed with celiac in February 2018, so I am 3 years into living with the diagnosis and am still learning how to respect my own boundaries when it comes to food and social events that involve food. I wrote a blog about the questions you can to make sure you respect your boundaries even when you are feeling a little exhausted from continuing to explain why you need to eat a certain way. I also created a recipe that will take minimal time and makes great leftovers!
Ingredients:
1 Pound of Turkey Meat
8 Peppers - green, red, yellow, or orange
1 C Right Rice - I utilized Garlic Herb
1/2 C chopped onion
1 Can Diced Tomatoes
1 Packet Siete Taco Seasoning
1/3 C Water
Directions:
Preheat oven to 375 degrees Fahrenheit
Cook Right Rice as instructed on the package.
Slice off the top of each bell pepper, clean out the insides, and stand them in a deep casserole dish. Make sure they are right side up so the open part of the pepper is exposed!
If your deep casserole dish has a lid, put that on top of the dish with the peppers in it and bake for 12 minutes. If you do not have a lid for the dish, you can utilize aluminum foil.
Chop onion and have your diced tomatoes, taco seasoning & 1/3 cup water ready to go!
While the peppers bake, cook your chopped onion and turkey meat. Cook until the turkey meat is brown.
Add in the diced tomatoes, taco seasoning and 1/3 C water to the skillet that your onions and turkey are in. Cook for 3-5 minutes.
Add your cooked Right Rice to the skillet and mix all together.
Your peppers should be done baking by now, so you can now filled the peppers with the Right Rice Turkey mixture from the skillet.
Make sure the stuffed peppers are standing up in the deep casserole dish again and that you cover it with the lid or aluminum foil. Bake for another 18 to 20 minutes.
Enjoy!
Notes: I heated these peppers up in my air fryer at 400 for 10 minutes and WOW! Probably my favorite way to heat them up in the following days. You can store the peppers in your casserole dish in the fridge and/or in glass airtight sealed containers!