Taste Buds: Turkey & White Bean Stuffed Red Peppers

Ahhhh red peppers how do I love thee, let me count the wonderful glorious fantastic ways. At the grocery store today I scored again red peppers on sale. I carried them home close to my heart, wheels in my mind turning on the millions of ways I could use them in a recipe. I decided to make something simple and OH so yummy, something my husband could bring to work for dinner. Stuffed red peppers are a quick pop into the microwave and he has a wonderfully home cooked meal. This is a spin on the traditionally stuffed beef peppers; I replaced the meat with lean ground turkey and added beans for a little more fiber. Filling and sensationally tasty it was wonderful to have for dinner last night and I have enough to have them again tomorrow. YUM!

RECIPE: TURKEY & WHITE BEAN STUFFED RED PEPPERS INGREDIENTS 2.5 cups of pre-soaked white beans 4 red peppers 1 tablespoon olive oil sea salt 12 oz of lean ground turkey 1/2 white onion four cloves of garlic 3 tomatoes 2 basil leaves 2 oz mozzarella cheese DIRECTIONS 1. Preheat oven to 350 degrees. 2. Cook beans in a pot of water for 40 minutes. 3. Wash the red peppers; chop off the top about 1/4 inch below the top saving the top and removing and discarding the seeds. Rub peppers with olive oil and salt liberally. Place peppers chopped side down in Pam’ed baking dish and bake for 20 minutes. 4. Brown turkey. Add salt and pepper to taste. Set turkey in a bowl to the side. 5. Dice onions and mince garlic. Cook in same pan that you cooked the turkey until onions are translucent. Add to the bowl with the turkey. 6. Dice tomatoes and chiffonade basil leaves. Add to bowl. 7. Shred mozzarella cheese and reserve to the side on a plate. 8. Once beans are done cooking, strain and add to bowl. Stir mixing all ingredients well. 9. Remove peppers from oven, flip them right side up, fill 1/2 of the way with bean meat mixture, sprinkle some cheese, fill the rest of the way to the top of the pepper and sprinkle another bit of cheese. Place the cap on and repeat for each pepper. 9. Bake in oven for 30 minutes and serve immediately.