Well, it is snowing here in the Old Dominion state once again….I thought it was almost April? Where is my spring, where are the bunnies and flowers? I am not the happiest Brianna at the moment, BUT cold weather does call for warm comfort foods, and I like warm comfort foods. I guess we have to find the good in every bad situation, am I right?
Well, these stuffed peppers are the perfect, warm comfort food for this “bad situation”. They aren’t the typical stuffed peppers that are stuffed with rice and ground beef. “Sweet and Sassy” Stuffed Peppers are fresh and juicy bell peppers stuffed with a mix of ground turkey and chopped chicken that is simmered in a sweet and slightly tangy tomato sauce.
I would like to give a special thanks to my personal trainer for helping me come up with the name for this recipe. It’s fun, right? Who doesn’t want to eat a sassy stuffed pepper?!
Your house will smell like sweet roasted peppers while these are baking and will make your mouth water….or at least they did for me!
Makes 6 large, stuffed peppers
6 large orange, red, or yellow bell peppers
1 lb. ground turkey
2 boneless, skinless chicken breasts, chopped small
1 yellow onion, diced
1 14.5 oz. can diced tomatoes
2 8 oz. cans tomato sauce
¼ cup apple cider vinegar
1 tbsp. yellow mustard
1 tsp. garlic powder
¾ tsp. stevia or 2 tbsp. honey, just enough to lightly sweeten (I used stevia)
½ tsp. cayenne
½ tsp. crushed red pepper flakes (optional)
Coconut oil or ghee, for cooking
Salt and pepper, to taste
1. Preheat your oven to 350° F.
2. Heat a deep skillet over a medium heat and add your coconut oil or ghee.
3. Add your diced onion to the skillet and cook until translucent.
4. Add ground turkey and chopped chicken to the skillet and sauté until the meats are fully cooked.
5. Add in the rest of your ingredients: diced tomatoes, tomato sauce, apple cider vinegar, yellow mustard, garlic powder, crushed red pepper flakes (if using), stevia or honey, and cayenne.
6. Let simmer on a low heat while you prepare your bell peppers.
7. Cut off the tops of the peppers. Remove the top and cut the seed stalk off from it. KEEP THE TOPS!
8. Place the bell peppers in a baking dish and to the bottom of each pepper, and a small pinch of black pepper and sea salt.
9. Divide the tomato and meat sauce evenly among the peppers to fill them to the top.
10. Bake peppers uncovered for 20 minutes.
11. Then, remove them from the oven, put the tops you cut off back on the peppers and bake for another 20 minutes.
12. Remove from the oven, eat, and be sassy!
Question of the Day: “Bell peppers: each color tastes different. Which color is your favorite?”
~Bell peppers are one of my favorite vegetables; I have always loved them. I am drawn to the sweeter colors, like the ones I use in this dish. The greens ones just have to strong of a flavor for me!