As you know I do love cooking but I may love the “prep” time as much as I love the actual cooking! It is the time that I turn on some music, pour a glass of wine, and have a little me time. As a Mom, you have to take the me time wherever you can get it. Am I right??
I came up with another stuffed recipe awhile ago, Spinach Artichoke Stuffed Peppers and it is just as delicious! That was the plan this time but when I checked the expiration date on my spinach dip, it was expired by 3 months 😳 So…. I already had the turkey browning and had to improvise! It worked! If it wouldn’t have, McDonald’s always comes through! Haha
1lb ground lean turkey breast-brown in a skillet with 1 tsp minced garlic, salt & pepper to taste
1/2 block cream cheese- 4oz
1/2 cup or less of salsa- I used corn & black bean mild salsa from HyVee because my toddler doesn’t like spicy. You can use more salsa too, but I was watching the sugar content.
3 bell peppers- I used orange, yellow, and green peppers- cut stem out and clean insides of them out.
4oz shredded Colby jack cheese (or any cheese) I add most of it to the mixture, then top the peppers off before baking.
I am trying to still cook low carb so I did not add anything else, but I think you could add black beans, some veggie like corn or rice if you wanted to make more peppers.
Preheat the oven to 350 and I put them in a glass dish, covered with foil for 40 minutes or until pepper is cooked!
I hope you all enjoy and don’t forget to let me know if you added anything extra!! Follow along over on Instagram @ladyandredstyle