My life has been pretty darn hectic lately with a lot of big changes. Normally change has been a cause of anxiety for me (and lets be honest, at times it still gets to me!) but I have been doing the best I can in taking things day by day, moment by moment, and seeing the positive in each situation. For instance: I’ve recently accepted an offer on my house, which is great! It was only on the market for 5 days before I got my first offer and signed the P&S after 9 days! Now, pending inspection, things are moving quite fast and it seems that the closing date is going to be MUCH sooner than I anticipated. After having JUST gotten settled at my new job, new gym, new weightlifting program, and new schedule, of course another curve ball comes my way. BUT- I knew it was coming, eventually. The only thing that has changed is the timing, which, in the grand scheme of thing, isn’t a huge deal, right? Well, I keep telling myself that. I am a firm believer that everything happens for a reason (as corny as that sounds) and therefore stressing over things like this serves no purpose. I’ve always been one to take life by the horns and run with whatever is thrown at me so even though my plans for the future aren’t clear at this point in time, I know that it will all pan out as it should and I will be able to look back and appreciate these moments as they are the ones that spur growth, acceptance, and self discovery.
So, how does this rant tie into Stuffed Peppers? 😉 Easy- stuffed bell peppers are a pretty mindless meal that you can throw together quite easily with just about anything you have laying around in your refrigerator. Not only will it look like you created this fancy meal (because you did) but if you know the basics of meat and seasonings that go well together they are bound to taste good as well! This is one of my go-to variations because most of these ingredients are almost always found in my fridge (less things to forget at the grocery store) and you can also add some kind of sauce like coconut aminos, thai ginger, peanut, curry, teriyaki, etc. to easily kick these up another notch. It’s a great recipe for when life is cray and you don’t have any brain power left to get too creative. Try them out and let me know what you think!
- 5 bell peppers, tops cut off and seeds removed
- 1 lb. ground turkey
- sea salt and black pepper to taste
- 1 TB coconut oil
- 1 clove garlic, minced
- 1/2 cup white mushrooms, chopped
- 2 cups cauliflower, riced
- 1/2 cup spinach, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup parsley, finely chopped
- chopped fresh scallions, for garnish
-Preheat oven to 350 degrees (F)
-Place bell peppers, upright, on a rimmed baking sheet and set aside
-Melt coconut oil in a large skillet over medium heat, add onion and cook, stirring occasionally, until onions become translucent, about 5 minutes
-Add garlic and ground turkey to skillet and cook until no longer pink, about 5-7 minutes
-Add the cauliflower rice and mushrooms to the ground turkey and sauté for about 5 minutes. Then add spinach and cook until soft, about 2 minutes
-Remove skillet from heat and add in parsley and cilantro, stirring to incorporate
-Carefully stuff each bell pepper with the turkey mixture and bake for 20-25 minutes or until the peppers are soft
-Optional: after 20-25 minutes set the oven to broil and broil peppers for 2 minutes to get a little crispiness on the tops!
-Garnish with scallions and enjoy!