Pepper Overload!

My husband deserves all the credit for the abundance of peppers in our first garden. The plants are continuing to produce, so much so that they're falling over. 

This afternoon it was finally time to make stuffed peppers.

The chickens enjoy the leftovers after cutting. #organic #spoiled 

Ingredients:

1 tbs coconut oil

2 lbs ground turkey 93% lean 

1 packet reduced sodium taco seasoning

1 can Kuner's Southwest chili beans 

1 clove garlic, minced 

1 tomato 

1 cup brown rice 

1 cup Mexican shredded cheese 

Green or red peppers to stuff 

Instructions:

Sautee turkey in coconut oil until cooked. 

Add minced garlic, beans, chopped tomato, and taco seasoning. Mix well and add cooked brown rice. Distribute evenly into pepper cups. *tip, tinfoil moldings help them stay upright. Top with cheese and bake at 350 for 20 minutes. 

I didn't prep enough peppers so I have a ton of mixture left, it's delicious just plain or could be used to make a burrito or top a taco salad. 

Yum 

I imagine this would make 20 peppers, mine are small. So using the Weight Watchers Recipe Builder online, each pepper is 4 points+ each :-) Pair with a salad for a filling lunch or just have 2! 

These will make for quick lunches and dinners this week. Freeze extras and forget about the prepackaged junk! 

Enjoy!