It's a birthday filled week here! Both of my roommates are turning twenty-one this week. And you know what that means....lots of cooking! For me at least.
I'm making dinner for both of them this week. It was lasagna Monday and Wednesday it's alfredo. Not the healthiest of meals, but who am I to get in the way of two twenty-one year olds and their favorite meals? And after all, it's all about balance. But in between these two meals, I managed to make myself a nutrient packed meal with tons of leftovers, and I mean TONS.
I'm making dinner for both of them this week. It was lasagna Monday and Wednesday it's alfredo. Not the healthiest of meals, but who am I to get in the way of two twenty-one year olds and their favorite meals? And after all, it's all about balance. But in between these two meals, I managed to make myself a nutrient packed meal with tons of leftovers, and I mean TONS.
The filling for these peppers is easy to make: ground turkey (I chose this rather than beef), corn, beans, onion and some salsa all get mixed together in a pan and cook for about 10-15 minutes, or until the meat is no longer pink. Then, you fill the peppers and pop them in the oven. You can add any toppings you like, sour cream, guac, salsa, or a sprinkle of cheese like I did.
I made four peppers but definitely could have made at least two more. Now I have leftover filling but I'm not complaining. Give this recipe a try!