Italian Stuffed Peppers

I found this recipe on Pinterest.  I just love that site.  The original recipe is from Skinny Taste and of course I doctored it up a bit, but we all really loved it and it's very healthful.










Italian Stuffed Peppers
adapted from Skinny Taste

1 lb lean chopped turkey meat

3 cloves garlic, minced or pressed
1/2 onion, minced
1/4 c. chopped fresh parsley
salt & pepper to taste
3 large sweet red bell peppers, washed
1 1/4 c. marinara sauce
1 1/2 c. cooked rice
Cooking spray
1/2 c. chicken broth

1/2 c. shredded mozzarella cheese

Preheat the oven to 400.  Spray a 9x13'' pan with cooking spray.  Heat a skillet over medium heat and spray with a healthy amount of cooking spray.  Add in turkey and onion.  Season with salt and pepper and cook until turkey is cooked through.  Drain off any fat. Add in garlic and cook a minute, until fragrant.  Stir in marinara sauce and rice, remove from heat.  Slice peppers in half lengthwise, remove stems and seeds.  Stuff pepper halves to heaping with rice mixture.  Place the pepper halves in the pan, pour the chicken broth into the bottom of the pan and sprinkle mozzarella on the top of each pepper.  Cover the pan tightly with foil.  Bake 35 minutes.  Enjoy!

Classic Bruschetta

We love bruschetta. So much. This recipe I just threw together and we love it. Very fresh and summery and a great use of the giant bush of basil I now have growing in my backyard!

Last night when I made this I wrote it all down, so here for you is the bruschetta recipe.







Classic Bruschetta1 baguette
olive oil for drizzling
4 on-the-vine tomatoes or 5 roma tomatoes
1/2 cup fresh basil leaves, chopped (measured before chopped)
3-4 cloves garlic, minced
sea salt and pepper to taste
1 Tb balsamic vinegar
2-3 Tb olive oil

Slice the baguette into 1/4'' slices (or so). Drizzle with olive oil and broil for 3-4 minutes or until golden brown and toasted. Slice the tomatoes in half and remove all of the seeds. Chop the tomatoes and toss together with basil, salt, pepper, basil, garlic, vinegar and olive oil. Serve immediately.