Stuffed Bell Peppers.

This is a real simple dish. Quick to whip up and packed with flavor. It's a perfect meal for a lunch date. Pair this with a cold glass of white wine and you'll have a relaxed afternoon. Who says that preparing a meal for lunch has to take the whole day. The best meals are those that are easy to make with not too much effort but looks like you spent more than an hour prepping.






Ingredients:

4 Large Bell peppers ( any color will do)
1 lb ground Turkey
1/3 cup Tomato sauce
1 cup cooked white rice
1/2 large Onion, diced
4 Garlic cloves, minced
1 pk Sazon
1/2 tsp All Purpose Seasoning
1/2 tsp Cayenne Pepper
2 tbsp Olive Oil
Salt and Pepper to taste
1/4 cup grated Cheese

Serve with: Garlic toast and my Kidney Beans and Corn Salad.



Method:

Preheat the oven to 350F.
In a large pan of boil water, add a pinch of salt and place your peppers in, ensuring that they're completely submerged. Cook for 6-8 minutes, or until tender. Remove from pan and place on a plate to cool.
In a large sauce pan over medium high heat, pour in the oil. Once heated add in the ground turkey, cook until browned. Add the garlic and onion, cook for 3 minutes then add the Sazon, All purpose Seasoning, Cayenne Pepper and rice.
After 5 minutes,pour in the tomato sauce, and season with salt and pepper, stir to combine. Cook for another 5 minutes. Take the mixture of the heat and set aside to cool.

Stuff each bell pepper with the turkey mixture, place in a baking dish and bake for 10-15 minutes, remove from the oven, top with a sprinkle of grated cheese and place back in the oven for 5-8 minutes or until the cheese is melted.

This can be served along side my Kidney and Corn salad and some garlic toast.

Enjoy!!!!!!



Note:
1. If you remain some extra stuffing, you can serve it alongside the bell peppers or you can store it in the fridge for up to a week in an airtight container.
2. You can add some vegetables to the stuffing.