Oh what a whirlwind it’s been! Married Saturday. Moved across the country Monday. Transitioning to military life. Job interviews. Unpacking. Cleaning. (OMG I sound like a wife)

So many ginormous life changes colliding at one time. I haven’t had a chance to catch my breath or COOK!!!

Not that stuffed peppers are culinary genius or anything, but it felt blissful to chop up some crap.

I rarely cook meat, but the husband (I can’t) is a carnivore so I am TRYING here.

Easy, spicy, filling – what more can I ask for?

A lil wedding sneak from our fab photographer, Lindsey Steff Photography.

Serves: 2 hungry kittens

Time: 35 minutes (prep + cooking)

Ingredients:

• 3 large bell peppers, halved
• 1 lb. of lean, ground turkey
• 1 white onion, diced
• 2 tbsp. of taco seasoning
• 1 can of black beans
• 1 can of corn
• 1 cup of shredded Cheddar Jack cheese
• 2 tbsp. of olive oil
• S+P, to taste

How to:

• Preheat oven to 375 degrees
• Place pepper halves in a baking dish, drizzle with 1 tbsp. olive oil, bake for 15 minutes
• While peppers are baking, heat 1 tbsp. of olive oil in a cast iron skillet over medium-high heat
• Add onion and cook until soft
• Add turkey + S+P, cook until turkey is completely cooked
• Add taco seasoning and stir to combine
• Add black beans + corn, stir and let cook for another 5 minutes
• Stuff cooled pepper halves with turkey mixture and top with cheese
• Broil until cheese is bubbly, melty goodness
• Serve hot!

Adapted from: http://www.tablefortwoblog.com/stuffed-peppers/