Recipe: Stuffed Peppers

Stuffed peppers! Yes, it’s one of those nights where we feel like Mexican food, yet what to make?! So many choices, yet we feel like something new. Well, we’ve had tacos a few times in the last week. We love tacos, and burrito bowls, too. So, this time I decided to do something different and stuff the peppers. Let’s get cooking!

Ingredients

• 4 poblano peppers
• 3 jalapeño peppers
• 1 pound of ground turkey
• 1/2 of shredded old cheddar cheese
• 8 oz of goat cheese
• 1 teaspoon of bird’s eye chili
• 2 tablespoons of canola oil
• salt and pepper to taste

First, set the oven to 425 on bake. Then, grab a frying pan and add in the canola oil. Brown the turkey with the bird’s eye chili and salt and pepper.

While that’s cooking, slice the poblano peppers length wise and deseed. Lay them in a lined baking dish and set aside.

In a large bowl add the shredded cheddar cheese, the goat cheese and chop the jalapeños and add those, too.

Once the turkey is fully browned, add it to the bowl and mix the stuffing well.

Add salt and pepper to taste. Then, stuff away.

Bake the peppers for 10-15 minutes, until the middle is hot.

Serve with guacamole, sour cream, or salsa – oh, and cornbread. Yes, I should make cornbread soon.

If you’re serving only these, each person will most likely eat two or three, yet if you’re serving with cornbread and salad, you might get away with one or two per person.

And, if you make too many, don’t worry, these are deliciously good for lunch the next day, too.

Done! Mexican dinner and stuffed peppers without tacos or burrito bowls. A flavourful kick and a good bit of cheesiness. Thanks for visiting and I’ll see you again soon. Bye!