Happy Monday my Fresh, Fit friends!! Wow – spring is FINALLY upon us!! It’s really crazy how quick we are to forget a long winter….the past two years we’ve still had snow in April. So, the fact that we got to spend a lot of time outside over the weekend was just awesome!
We hung out with friends, grilled, drank wine, played at the park, attempted to fly a kite, and even had a dance party – lived, laughed, loved, and enjoyed life!!
It’s nice to indulge but it always feels good to refuel with fresh, healthy foods again! I started the day off with my favorite smoothie, took Layla and Abby for a walk, stocked up on groceries, had an amazing workout (HiitMax Week 7), and made a delicious, power packed dinner!!
If you don’t have farro – you can always substitute brown rice or quinoa – you could even add beans for some additional protein!! I served these with a kitchen staple of ours…guacamole!!
- ½ cup farro
- 1 cup chicken broth
- 1 lb. lean ground turkey
- ½ small onion
- 1 large clove garlic
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 (14.5 oz) can diced tomatoes
- Salt and pepper, to taste
- 4-6 large bell peppers, any color, tops cut off and seeds/ribs removed
- 1 (10 oz) can enchilada sauce
- ½ cup shredded cheddar cheese
- Preheat the oven to 350 degrees F. In a small saucepan, combine the farro and broth and bring to a boil over high heat. Lower the heat, cover and simmer until the farro has absorbed all the liquid - approximately 10-15 minutes. Remove from the heat, set aside, and let rest.
- In a large skillet, brown the ground turkey over medium high heat until cooked through. Add the onion, garlic and cook until tender. Add the remaining seasonings and tomatoes, simmering on low heat, about 10 minutes. Stir in the farro and remove from heat.
- Spray a baking dish/pan with non stick cooking spray. Begin to stuff the peppers with the filling. I only used four peppers and had leftover mixture - stuff as many as desired and refrigerate any unused mixture in a separate container.
- Slowly pour the enchilada sauce over and around each pepper in the pan. Sprinkle 1-2 Tbsp cheese over each pepper. Bake for 20-25 minutes - or until peppers are tender and cheese is browned.