The first time I made stuffed peppers was probably 3 years ago. The recipe called for fresh cilantro, which I did not have so I tried to make up for it in different ways, including excessive amounts of ground cilantro. Take it from me, ground is NOT the same thing as fresh. Since then, I have not tried to make stuffed peppers again… until this week.

Since the cilantro mayhem, I’ve actually tried out different variations of ground turkey with peppers and veggies - it’s sort of become a staple in my house. I started building up my confidence and since I felt good about my ground turkey (& pepper additions) - I thought i’d give it a whirl (sans cilantro friends).

Enter new and improved stuffed peppers - stamped “do we have any more of these?”

Here’s what you need:

• 4-6 Red Bell Peppers

• 1 lb Organic Ground Turkey

• 1 Cup of Diced Onions

• 1 Bag of Cauliflower Rice

• 1 Cup of Spinach

• A Sprinkle (ish) of Cheese - I used Pizza Blend from Whole Foods

• 1 Tablespoon Ground Turmeric (optional, i just like the taste and added health benefits)

• 1 Tablespoon of Cajun Spice

• 1 Tablespoon of Garlic

• A Pinch (ish) of Sea Salt

• A Sprinkle of Red Paper Flakes

• Hot Sauce (to taste) - Slurp.

Here’s what you do with them:

• Preheat oven to 400 degrees

• Slice off tops of bell peppers (save those babies to add for any leftover stuffin, or eggs, or a snack)

• Scoop out all the seeds from the bell peppers

• Place parchment paper on baking pan and drizzle with (or spray) olive oil

• Cook in oven for about 15-20 minutes

• While the peppers are in the oven, cook the ground turkey

• Once browned, add the onions, spinach, and cauliflower rice (note: I microwaved my bag of rice for a little bit first and then added them to the mix)

• Add all the spices and hot sauce and mix in

• Let peppers cool for a few minutes (really just so it’s easier to stuff IMO) and then stuff those bad boys.

• Enjoy!

Note: I only had 4 bell peppers and filled them to the brim with love and stuffin and then had about 3 days of stuffing left for leftovers for lunch. I added the tops of the peppers to my stuffing in a glass Tupperware for easy travel and eating! You should be able to stuff six.