Enough with the parm. Bring on the feta.

I made these a few weeks back and posted them to the other weird blog. Slowly moving things over to this one. The REAL blog.
A blog for readers.
A blog for people who want a written play-by-play of the cooking action, not just photos.
A blog for those who, maybe, don't get shit out of just seeing pics and need words.

This? Is for you. Well, if you like bell peppers. If you don't then best you wait on the next one as the bell pepper is the superstar in tonight's entry. Check this noise out.

You need:

~ 4 bell peppers. Green or red. Or orange. Or maybe yellow if so inclined, you rebel.
~ 1.5 lbs ground turkey
~ 1 can diced tomatoes
~ 3 green onions, diced
~ 2 stalks celery, diced
~ 1 tbsp coconut oil (or use olive oil if you're not a fan of coconuts.)

*Random fact: Coconut oil can also be eaten by the spoonful and yes, I've tried it. Often, actually.*

Moving right along! You also need:

~ 2 tsp minced garlic (I used the pre-minced-jar stuff you can find at any grocery.
~ 2 tbsp tomato paste
~ 2 tsp EACH of dried oregano, dried basil, and salt
~ 1 cup feta cheese, crumbled

The-how-to:

Turn the oven on to 350. Slice off the tops of each pepper and remove the seeds. Warm up the oil in medium heat in a large skillet, then saute' your onion and celery for about 5 minutes, until soft-ish, then throw the garlic in for another minute or so. Keep stirring.

Turn the heat to high. Add the tomato paste and mush it around, combining well with the onions, celery and garlic. Cook for three minutes, stirring continuously. I know, so much stirring! But it's worth it.

Then add the ground turkey to this same pan until it is browned; this takes around six minutes. Throw in the tomatoes, salt, basil, and oregano. Mix well then reduce your dish to a simmer for about 15-20 minutes, until sauce reduces and isn’t sloppy/runny, otherwise it will just leak out of your peppers in the heat. Yick!

Place each pepper on a tin foil-lined baking sheet, then fill each HALFWAY with your turkey mixture. Throw in a good amount of the feta, then top off with more mix, and then....hello...more feta, of course.

Once all peppers have been filled, make a tent of foil overtop, and seal around the pan edges. Bake those babies for 30 minutes. That's it! Done and done. You will be surprised at how much stuffing each one holds, and that one is a meal. Well, maybe add a salad. Or some garlic toast.

The reheats are awesome too. Just beware, if you have a wonky microwave like mine the peppers might start to burn (not kidding), yet the turkey centre stays cool, so you might want to just scoop the guts out before nuking.

Get cooking,

Stace.

Source, via Pinterest: http://www.eatliverun.com/turkey-and-feta-stuffed-peppers/