Southwestern Stuffed Peppers (Whole 30)

You know what sucks? I find my new favorite thing in the world and its a limited time, when its gone, its gone deal. I found cranberry spice balsamic vinegar at a kitchen speciality store in the local mall. I can’t even begin to tell you how amazing this stuff is.

The cranberry hoarder in me is saying buy the biggest bottle so you never run out. The practical side of me is saying, you buy a 45 dollar bottle of vinegar you aren’t going to be able to afford groceries for the week. Sometimes, I hate my practical side.

What does this have to do with anything? Absolutely nothing but try the recipe anyway.

Southwestern Stuffed Peppers

Adapted From Jars Of Lemons

1/2 lb ground turkey

1 cup spinach

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

1/2 tsp cumin

1 tsp paprika

1/2 tsp chili powder

1 tsp garlic, minced

3 bell peppers, various colors

1 TBS pine nuts, crushed

Preheat oven to 425 degrees. In a medium pan, cook the turkey. While the turkey is cooking, cut the peppers in half and clean out the inner membranes. Finely chop half of one of the peppers, set aside. Add the spinach, finely chopped bell pepper and spices to the turkey. Cook until the turkey is done. Stuff each pepper half with the meat mixture. Sprinkle with pine nuts. Bake for 20 minutes or until the peppers are tender.

Turkey Breakfast Skillet (Whole 30)

I am not particularly inspired to write or cook lately. I haven’t done a full in grocery shop in several weeks so I am running out of everything. I even ran out of salt. What kind of cook runs out of salt? The weather is so cold all I want to do go back to bed and sleep the day away.

I am posting today anyway because last year with all the things going on in my life I wasn’t posting much or as regularly as I used to and I want to get back into the habit.

This is a simple breakfast casserole from the Whole Kitchen Sink. I made some substitutions because I am not particularly fond of sweet potatoes and I already had some cooked red potatoes on hand. I also subbed orange bell pepper for green because I already had those on hand too. If you wanted to get fancy, you could serve this with a fried egg on top. I just put it over greens with just a touch of ranch dressing.

Turkey Breakfast Skillet

Adapted From The Whole Kitchen Sink

1/2 lb ground turkey

1 cup diced potato

1/2 bell pepper, diced

1/4 cup onion, chopped

1 TBS olive oil

1 1/2 tsp garlic, minced

1/2 tsp basil

1/2 tsp oregano

1/2 onion powder

1/4 tsp salt

1/4 tsp black pepper

In a medium skillet, heat the olive oil. When the oil is hot, add the garlic and diced potatoes. Cook 5-7 minutes, stirring occasionally, until they are browned but not cooked through. Add the turkey and spices, brown the turkey for 5 minutes. When the turkey is cooked halfway through, add the green pepper and onion, cook 5-7 more minutes or until the peppers and onions are done to your liking.