Peppers, peppers, peppers. I seem to have an overabundance. Let me explain why that is an issue. I have a love/hate relationship with peppers. I love them raw. I love the flavor, the crunch, and the freshness of them. However, once they hit the heat, they get soft, maybe even a tiny bit slimy, and I just am in a weird place with them, once that has happened. Stuffed peppers, YUM, except I only eat the middle out of the pepper. Now, if they are chopped up, we have a whole new situation. I mean, who is really THAT picky?! Isn't it like being a person who only like corn ON the cob and not off? Ridiculousness.
That all being said, and explained, I love these. I had intended to use jalapeno's with these, however, when the little sweet bells presented themselves, I knew for the crowd I was cooking for, they would be the best choice. I wanted a hearty filling, one that could be used for a side dish, a light lunch with a salad, or even an appetizer. A few of them were so small, I admittedly just popped them down the hatch, full throttle. I am positive these would do great on your bbq grill too!
You will need:
1lbs sweet mini bell peppers (14-16)
1/2 lb.. ground turkey
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
4 oz. cream cheese
3/4 cup grated cheddar cheese
Preheat your oven to 375 degrees F. Cut the very tops off of your peppers and using an ice tea spoon or small dessert spoon, clean out the seeds and veins as best you can. Set on a baking sheet. Combine remaining ingredients in a bowl and spoon into a piping bag, or Ziploc bag with the corner snipped off or use the ice tea spoon to get these filled. I used a piping bag, it was so quick, clean and easy. Bake for 25-30 minutes, or until the turkey is cooked all the way through. Let these sit about 5 minutes before eating.