We are officially done with our homeschooling year until the fall. Of course, Grace still has one more hurdle to jump through bright and early Saturday morning. A little hurdle we like to call State Testing. I don’t know about you, but I hated state testing. Actually, just tests in general. I was never very good at them, and I was awful at studying for them. Grace, on the other hand, is super smart, and I know she will do well!
I know she is ready to enjoy her summer and put school behind her. And I am ready to wake up at whatever time I please. Well, not exactly because you know, I’m a mom and well…kids.
There are mornings when Christian becomes my alarm clock and I can hear him all the way down the hall yelling, “Moooooommmmaaa. Mooooorrrrnnninngg.” How do you not smile and get up to go greet a little fella like that?
But back to summer and these adorable mini stuffed peppers. I love summer time because cute little peppers pop up all over the place – grocery stores and farmers’ markets – and they are so good. They are sweet, colorful, and quite the perfect way to get your kids to eat some veggies.
Kids love stuffed food, and I would even go as far as to say that you could eat these with your hands. These mini stuffed peppers are also a great way to get your kids involved in the kitchen by putting them to work stuffing the filling into the peppers. Yes, it may take longer…but what a great way to talk to your kids about their day (and it will give them a sense of pride because they helped provide everyone’s dinner).
The next time you see these cute mini sweet peppers at the store or farmers’ market, grab them and make this dinner with your entire family. You will all love it!
[Trisha Yearwood for The Food Network|http://www.foodnetwork.com/recipes/trisha-yearwood/mini-stuffed-peppers.html" target="_blank]
This recipe for mini stuffed peppers is fun, easy, and colorful! Have the kids help you stuff them and make it a family affair!
20 minPrep Time
25 minCook Time
45 minTotal Time
- 12 mini sweet bell peppers
- 1 cup long-grain white rice
- 1 lb. ground turkey
- 1 medium sweet onion
- 1 garlic, clove
- 1 (10 ounce can) diced tomatoes with green chilis - I used Rotel
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 8 oz. sharp cheddar cheese, shredded
- Pre-heat oven to 400 degrees.
- Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. In a rice cooker or medium saucepan, cook the rice according to package directions.
- In a medium skillet, brown the ground turkey with the onion and garlic over medium-high heat, 6-8 minutes. Drain any excess fat from the meat and remove the skillet from heat. Combine the ground turkey mixture, rice, tomatoes, black pepper, and salt in a large bowl and mix until blended.
- In a 9x13 baking dish, place the bell peppers cut-side up. Evenly divide the meat mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the cheese on top. Return the pan to oven, uncovered, and bake until the cheese melts, about 5 minutes.