Stuffed Peppers!

I think one of the wonderful things that have come from my Lyme life has been a deeper appreciation for healthy food that I've gained. I absolutely love all the flavors and smells that come from healthy food that I never even noticed before! There's a certain art and beauty that comes from the food we consume, and that beauty not only feeds our bodies but feeds our hearts as well! ​

I made these peppers tonight on a whim and they were absolutely delicious!  They're perfect for the meat eaters that try to eat only small amounts of meat, and they are filled with flavor from my homemade Italian seasoning!  They're also really easy to make and can be easily whipped up for dinner on nights where you haven't had time to think about it (hence making them on a whim tonight! Ha!).

Stuffed Peppers!

Ingredients:
6 large bell peppers
2 cups of your favorite rice
1 lb. ground turkey
1 Tbs. grapeseed oil (or avocado oils works too)
1 tsp. garlic powder
1 small onion (diced)
1/2 cup crushed tomatoes (you can used canned or you can lightly run some fresh tomatoes through a blender)
4 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded Parmesan cheese
1/2 cup cheddar cheese

Directions:

1. Preheat oven to 350°F and prepare your rice with 2 cups rice and 4 cups water.
2. Cut off the tops of your peppers and remove the core and seeds.
3. In a large skillet add oil and diced onions and saute until brown and cooked.  Add the turkey and cook on medium heat until thoroughly cooked.  Stir occasionally with spatula so the turkey doesn't burn.
4. Add the crushed tomatoes, garlic, Italian seasoning, salt, pepper, and Parmesan cheese and stir until well blended.  Let cook for about a minute or until the cheese is fully melted and remove from heat.
5. Fill peppers half way with rice.  Sprinkle a bit of the cheddar cheese over the rice and then stuff with meat mixture until each pepper is full.
6. Line the glass pan with whatever rice is left and fit fully stuffed peppers in pan with the rice.
7. Sprinkle with the rest of your cheddar cheese.
8. Bake for about 30 minutes or until cheese is golden brown on top.

*Store leftovers in fridge.
​**Use organic ingredients when feasible.

For Italian Seasoning:
3 Tbs. dried parsley
3 Tbs. dried basil
2 1/2 Tbs. dried oregano
1 Tbs. garlic powder
1 tsp. dried thyme
1 tsp. onion powder
1 tsp. dried rosemary
1/4 tsp. black pepper

Mix together in a small bowl with a spoon.  I got about a 16 oz. jar's worth of seasoning.

*I used all organic herbs, and make sure you smell this blend after it's all made because it smells AMAZING!!!