I’m so happy to be posting again – I’ve been a little MIA lately. This is partly intentional and partly because I really feel that busy with other things right now. Lately when I cook, bake, or want to share with you more about experiences in motherhood, I feel at that point like crashing on the couch! Or reading rather than writing. Or catching up with family and friends over the phone. I suppose just being a little more “present” and not thinking about picture lighting and angles to best capture what I’m up to or what I’ve made. It has definitely been too long and with that said, I do have a yummy recipe for you!!
This recipe is inspired by the Whole 30 movement. I’d rather not call it a “diet” since diet is often associated with “restriction” and this recipe certainly does not taste like it’s been compromised in any way! And given it’s January when resolutions are strong and will power is up, it’s a great time to try new, healthy recipes that can easily be made again and again even when that drive may have slowed down a little.
I’ve collaborated with Foster Farms for #TurkeyTuesday – a good source of incorporating a healthy, lean protein into your weekly dinner plans. I was so glad they introduced only California-grown, organic fresh ground turkey to their line. The turkeys are free range — not “cage free” which really means so little for them as any kind of freedom to move around. They’re never given any antibiotics and are fed an all organic diet. It’s 100% natural with no added hormones or steroids.
Turkey Stuffed Peppers2017-01-16 22:09:21Serves 2A Whole 30 friendly recipe using organic free-range Foster Farms ground turkeyWrite a reviewIngredients
- 4 organic bell peppers
- 1 lb organic ground Foster Farms turkey
- 3 TB oil (I used olive)
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 cup roughly chopped greens (I used a mix of baby kale and collards)
- 2 TB tomato paste
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp sea salt
- 1/4 ground black pepper
- 1 cup finely chopped butternut squash
- optional: 1/2 cup any other chopped veggies - I used mushroomsInstructions
- Preheat oven to 350 degrees F. Line a deep baking dish with parchment paper.
- Slice around the tops of each bell pepper and pull up on the stem. Discard the core/seeds. Place peppers in the baking dish and bake for 10 minutes, until just softened.
- While peppers are cooking, spoon the oil into a large skillet over medium heat making sure it's evenly coated. Once oil is hot, add the chopped shallot stirring until translucent (2 to 3 min). Add the garlic and cook another minute, stirring. Add the chopped leafy greens and cook another minute, stirring. Add the mushrooms if using and butternut squash.
- Add the ground meat, continue to break the meat up with a spatula or wooden spoon. Stir into the vegetables for 2-3 minutes.
- Stir in the tomato paste, cumin, chili powder, salt, and pepper. Cook until meat is mostly browned, 8-10 minutes.
- Spoon the turkey mixture evenly into the softened bell peppers and return to the oven to bake for 10 minutes or util the peppers look wrinkly and the turkey is slightly browned on the top.
- Enjoy!!!Adapted from Whole 30Adapted from Whole 30Ask Leah Renee http://askleahrenee.com/