We spent the weekend at the lake, the typical thing Michiganders do. But that means getting home fairly late on Sundays, hungry and tired. That also means, quick, make something quick. So, we still had about 1 lb of leftover cooked ground turkey and 1 cup or so of leftover grilled vegetables. And 2.5 sweet bell peppers that looked like they were only going to last a couple more days before going bad. Stuffed bell peppers - perfect little bowls for leftovers :-) Not that these can't be made from scratch, but hey, this is even quicker.
Ingredients:
- 1 lb ground turkey - cooked
- 1-2 cups grilled/cooked vegetables of choice (we used cauliflower, carrots, onion, and zucchini)
- 1 cup DF cheddar cheese
- 2-3 sweet bell peppers, halved & deseeded
- 1 tbsp minced garlic
- 1 tsp italian seasoning
Instructions
1) Preheat oven to 350 degrees
2) Reheat ground turkey & veggies in skillet over medium heat. Add in the garlic & seasoning at the beginning as well. Now, if starting from raw turkey & uncooked vegetables - you can still add in chopped veggies and ground turkey to skillet and cook until turkey is well done and vegetables are tender.
1) Preheat oven to 350 degrees
2) Reheat ground turkey & veggies in skillet over medium heat. Add in the garlic & seasoning at the beginning as well. Now, if starting from raw turkey & uncooked vegetables - you can still add in chopped veggies and ground turkey to skillet and cook until turkey is well done and vegetables are tender.
3) Place halved bell peppers into a baking casserole dish
4) Once turkey mixture is heated all the way through, add in the shredded "cheese." It doesn't have to melt, the oven will take care of that. But just make sure the cheese is mixed all the way through the mixture.
5) Place turkey mix into bell peppers
6) Last step, place casserole dish into oven and bake for 30 minutes. Easy!
No comments:
Post a Comment