Long time no see, Friends! I’m sorry there’s been such a gap in my posts! My sister moved down to Florida and the whole family was down there to help get her settled and my sweet Grandma wound up in the hospital, so I was down in Florida for a bit longer than anticipated (no worries! It was a bike fall and hip surgery that she’s recovering from Like. A. Boss), Brad and I took a nice cruise down to the Bahamas, and then its been work, work, work, around here. I finally have had some time off to relax and tell you all about an easy-go-to recipe filled with all the wonderful fresh flavors we love about Mediterranean dishes and will have you thinking you’ve left this relentless winter to cruise the Greek islands in less than an hour!
What You’ll Need:
- 3 large bell peppers. Make sure they’re shaped in a way that once cut it’ll be able to make a nice bowl.
- 1 lb of ground turkey.
- 1 T of olive oil.
- 1 jar of marinated artichoke hearts. These little jars are at just about every grocery store. I posted a picture of mine so you know what to look for. I got mine from Trader Joes. (drain the excess oil and give them a rough chop. doesn’t have to be perfect, by any means.)
- 1 small tomato. Diced.
- 1 cup cooked quinoa.
- 1 lemon. (for the juice)
- 4 cloves of minced garlic.
- 3-4 T of fresh dill. (Feel free to add more if you like)
- Salt and pepper to taste.
- Feta cheese crumbles for the top. (I’ve also used mozzarella and it’s still wonderful! And also melts across the top, unlike feta, so go with whatever your personal preference is!)
Here’s What You Do:
- Pre-heat your oven to 350.
- Cut your bell peppers straight down the middle (top to bottom). Seed them, but keep the stems! We want this to create a nice bowl shape and that just can’t be with a giant hole at the top. Place in a casserole dish. Roast these for 20-25 minutes.
- Get the quinoa going with 1/2 cup of water and 1 cup dry quinoa. You only need 1 cup of cooked for this recipe so there will be leftovers, but that’s just going to make meal prepping all the easier with healthy sides lying around! 🙂
- While those are in oven get a nice deep skillet going on med-high with the T of olive oil. Add your ground turkey and cook until its cooked through.
- Add in all your other ingredients except the cheese. Stir and let all those flavors get acquainted for a few minutes while you take the peppers out of the oven.
- Now just scoop your filling into each pepper, top with your cheese and some more dill, and pop back in the oven for another 20 minutes. (I usually like to change it to broil for the last 2-3 minutes so my cheese can get nice and toasty)
This dish not only packs a mix of wonderful flavors and ingredients, it’s also got tons of proteins, healthy grains, and fats to keep you full without making you feel overly stuffed. Serve this with a nice salad, veggies, or you can even get away with eating this by itself! And best of all, this recipe always makes leftovers to make food packing options that much easier!