Hi y’all! It is HOT HOT HOT here in Atlanta! Whew! The temps are rising and it’s looking like it’s not going to cool down anytime soon. That usually means that we don’t want to spend tons of time in the kitchen when we get home at the end of the day from our workouts. This gem of a recipe (courtesy of Practical Paleo by Diane Sanfilippo) is a FABULOUS addition to my whole and clean recipe box! I also loved that I got to use some of the fresh basil I have growing in our garden. It took literally less than 30 minutes to prep and cook and was completely satisfying after our workouts! It was also equally delicious the next day leftover for lunch. I sprinkled the top with just a little bit of fresh Parmesan cheese and served it with a baby kale salad to round out the menu. Enjoy y’all! (and stay cool!!!)
Italian-Style Stuffed Peppers
1 tablespoon coconut oil
1/2 large onion, diced
Sea salt and black pepper, to taste
4 cloves garlic, pressed or chopped
1/2 cup diced tomatoes, fresh or canned
1 pound ground turkey
6 basil leaves, finely chopped
Extra basil leaves, for garnish
- Preheat oven to 375 degrees. Place the bell pepper halves in a roasting dish face down for 10 to 15 minutes. (You can skip this step if you want to keep the peppers more firm or raw.)
- While the bell peppers are cooking, heat the oil in a large skillet over medium-high heat. Sauté the onions in coconut oil, adding sea salt and black pepper to taste, until they’re translucent and slightly browned on the edges. Add the tomatoes and garlic, and simmer for about two minutes.
- Add the meat, and cook until fully done. Taste the mixture, and adjust seasoning to your liking. Mix in the chopped basil.
- Remove the peppers from the oven — they should be just a bit softened — and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven for five to 10 minutes to allow the flavors of the bell pepper and the meat mixture to blend together more.