Stuffed Bell Peppers.

It has been forever and a day since my last post.
To all of my loyal followers...I'm deeply sorry. The pre-thanksgiving test schedule got the best of me. Happens to us all, right?

Anyways, It's time for another recipe! YAY.

{Stuffed Bell Peppers.}

 So, I was a bit on the fence about this idea originally...I just wasn't quite sure how this was going to work. Would the bell peppers be crunchy? Slimy? I didn't know. But let me tell you, these babies we delightful.

Unfortunately, this isn't a microwave recipe, my roommate and I ventured into the dorm kitchen for this one. Found out that community kitchens=not my fave. But it was totally worth it. So without further adieu.

Stuffed Red Bell Peppers
{note: I wouldn't really suggest using any other color of bell pepper. Just because red bell peppers are generally the sweetest and have the most flavor...but I mean, if you are really brave. Go for it.}

4 medium red bell peppers
1 lb lean ground turkey
1 c. quinoa or brown rice (or both. Getting crazy.)
2 large carrots (chopped)
1/4 c. onion (chopped)
1 medium tomato (diced)

Pre-heat oven to 400° F.
Brown the turkey in a saucepan with a tiny bit of coconut oil. Once the turkey is nearly done, add in onions, carrots and tomato. Continue cooking until vegetables are tender.
Bring water to a boil and cook quinoa/brown rice per directions on the package.
First, with sharp knife, cut off the top of the bell pepper, making sure to only cut the flesh (not the insides/seeds). Remove the top, then slice around the stem (green part). You are left with a ring of red bell pepper. yum. I took a bit of melted coconut oil and rubbed it on each pepper and the inside as well to help it soften easier.
Mix all of the insides together (turkey, quinoa/brown rice, carrots, onion, and tomato) and season to taste. I went all Italian up in here and seasoned with dried oregano, ground white pepper, a dash of cumin and sea salt.
Now the fun part. Stuff that pepper to death. Okay, not to death... but really...
Place all of the peppers on parchment paper on a baking sheet, throw it in the oven for 15-25 minutes, depending on how firm you want your peppers to be. (I tend to like them less firm, so mine was closer to 30 minutes)

And EAT that deliciousness.

P.S. My roommate and I never really figured out the best way to eat these, fork and knife? hot-dog style? It's all up to you!

Keep checking back for fun holiday updates and recipes! Love to you all!