Tuesday, July 21, 2015

Pesto Roasted Red Peppers Stuffed with Pesto Ground Turkey and Summer Veggies

Pesto (homemade or store bought)
2 Red Peppers
1 Zucchini
1 Yellow Squash
1/2 Yellow Onion
1 lb Ground Turkey

Preheat oven to 450. Cut red peppers in half lengthwise and brush with pesto. Roast for 30 minutes on a foil lined baking sheet, flipping halfway though. Cook until charred.

While peppers are roasting, saute ground turkey. Drain and add pesto. I used about 1/2 cup (guesstimate).

Slice onions and cut zucchini and yellow squash into half moons (is there a real cutting term for that?) Saute until cooked through and combine with ground turkey.

Stuff red peppers and top with cheese of your choice. Cook for about 5 minutes until cheese is melted.

No comments:

Post a Comment