farmers market brings the fall

This week I opted not to stop off at the Lewisburg Farmer’s Market on my way home from morning run. Instead, I took an hour away from work and went down with some local friends to clear my head a bit. It’s been one of those weeks at work where nothing is going particularly “wrong” per se, but I feel a shift. Maybe it’s the seasons changing, maybe something is about to happen, I’m not sure but the break felt nice.

Fall is defiently invading Lewisburg… I know this because of the following: 1) the local Freeze closes for the winter next week 2) all my air conditioners are off and the blankets are out 3) farmers are seen picking baby pumpkins and leaving them on the side of the road, free for the taking 4) seasonal produce are shifting gears 5) long sleeve tees are becoming more and more vital during morning runs. All of these things have resulted in me searching for heartier meals like vegetarian chili and stews to keep me satisfied.

 This week I thought I’d treat myself to a whole wheat Amish pretzel… they are AMAZING!

With my haul from the market I decided to get make some hearty stuffed peppers. This recipe is perfect for getting in your protein and veggies (and spice!) I picked up some organic, grass fed ground turkey, local green bell peppers and assorted mushrooms. Add that to some gravy (yes, I’m from NJ so I call my marinara sauce gravy) with garlic, red onion and pepper flakes and you have yourself a Power Food Friday!

Ingrediants:

1 green bell pepper

4 oz ground turkey (use organic, grass fed when possible)

1/2 cup sliced mushrooms

1/2 cup marinara sauce

1/4 red onion

1/2 jaleneno

1 tablespoon minced garlic

1 tablespoon red pepper flakes

sprinkle of mozzerela cheese

1 teaspoon of extra virgin olive oil (optional)

I’m a multi-tasker, so while I’m prepping my food I like to get the oven cookin’. Preheat your oven to 375 degrees and line a baking dish with some tin foil. Set aside. In a saucepan, on medium heat, spritz a few sprays of cooking spray (olive oil brand) for a minute. Dice your red onion and garlic and add to the pan. Sautee until soft. Add your turkey and cook until slightly brown. This is where I like to add my mushrooms… this way the mushrooms cook along with the browning of your meat. Season with your pepper flakes and add the marinara sauce. Lower heat and let simmer for 10 minutes, stirring occationally.

While you let the meat and sauce simmer, core your green pepper, removing the top stem and the seeds inside. Your meat should be browned and full of flavor from simmering in the sauce… take your cored pepper and fill with meat. Set your stuffed pepper on the baking tin and bake at 375 for 15 minutes- Note: I like my pepper to be crispier, so I often remove after 10 minutes. Keep checking back to test how firm you like your pepper. Remove your pepper, dust the top with shedded mozzarella and heat again until the cheese is melted.

What you end up with is the perfect meal to sit with on a cool fall evening with the windows open. Enjoy!
I’m happy to report I guest posted this week on The Spatularettes: Power Food Fridays, Hearty Fall Stuffed Peppers. Take a peek and don’t forget to follow them!
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