Happy Monday! I hope you had a fabulous weekend. Ours was fairly quiet and uneventful which was a welcomed change from the business of the summer. Brandon spent a bunch of time getting ready for a big North Shore camping trip for his brother’s bachelor party. I visited with my mom and got caught up on some cleaning and other stuff around the house. Brandon and I both spent a ton of time snuggling with Rowan…she is already 7 weeks old! Where has the time gone??? I seriously can’t even believe it!
Since Rowan came into our world I have shared with you that my cooking has been limited. Sometimes I struggle to get time for a snack during the day so you can about imagine how it is to make dinner or work on recipe development. I am definitely in need of recipes that require very few ingredients and that can be made quickly and easily. Especially because our little gal is wide awake a lot during the day and isn’t a huge napper…I have never seen a baby fight sleep so much! These 5-Ingredient Stuffed Banana Peppers are just the type of recipe I need right now….quick, easy, and can be thrown in the oven without any fuss. I also like this recipe because I can make it in stages between feedings, diaper changes, and playtime with the baby. I prepped my peppers during one little nap time, browned the meat during another, and finally assembled the whole thing and threw it in the oven during another time when Rowan was content.
These peppers would be great as a freezer meal too. To freeze these I would follow the directions all the way except for baking the peppers. I am starting to run low on freezer meals so I am always thinking about ways I can get some more made before I go back to work for the school year.
To make these stuffed peppers I used marinara sauce from Uncle Steve’s. You have heard me talk about this sauce before. It continues to be my favorite. Not only is it organic and non-GMO, but it is simply the most delicious tomato sauce you can find. The recipe only calls for half of a jar so you can use the other half for another meal!
Before testing this recipe I had only had banana peppers one way…pickled. They always seem to have them at sandwich shops. When you roast them they aren’t spicy at all and become a super soft, buttery texture. Along with tender ground turkey, gooey cheese, and a high quality marinara, this easy recipe packs great flavor.
Before I head off…here are a few thoughts I have on motherhood so far:
- Everything my baby does is the most adorable thing I have ever seen and I will talk about her to anyone who will listen.
- I knew I would love being a mom, but I never knew how much.
- Watching my husband as a dad makes me love him a billion times more.
- Sleep…at first it is like…”Sleep, what’s that?” “Sleep…will I ever sleep again?” Then Rowan slept through the night for the first time…umm that basically caused a panic attack when I woke up and realized she was still sleeping! Sleep is still random and sometimes hard to come by, but so worth it.
- Another thing about sleep…who knew that after being sleep deprived for so many weeks that getting 5 or more consecutive hours makes me feel like I could run a marathon.
- My little teeny baby is going to be a person…what??
- I am going to be a worried, anxious mess for the rest of my life because all I can think about is keeping my baby safe, healthy, and happy. And she will be my baby forever.
- Breastfeeding is one the most challenging, beautiful, special things I have ever done and I am completely in awe of what a woman’s body is capable of.
- Being a mom has turned me completely mushy and sentimental.
- I have never been more aware of the need to focus and be present in the moment. Every moment with Rowan has the potential to be a memory for either one of us. The time goes way too fast and I want to soak up every single minute and remember every last thing that I can.
Refer to #9…you just got a glimpse of it here.
Have a lovely week!!
- 5-6 large banana peppers, halved lengthwise, seeds and ribs removed
- 1 pound ground turkey breast
- 1½ cups marinara sauce
- 1 cup shredded mozzarella
- 1 tbsp olive oil
- ½ cup water
- Preheat the oven to 400 degrees.
- Prepare banana peppers by cutting off stem, halving them lengthwise, and removing seeds and ribs.
- Pour ½ cup water in the bottom of a 9x13 baking dish.
- Arrange the banana peppers in the baking dish.
- Heat olive oil in a large skillet and brown ground turkey for 5-7 minutes until fully cooked.
- Add marinara sauce to the turkey. Stir to combine and remove from heat.
- Fill the peppers with the turkey mixture. They will be very full.
- Top the peppers with mozzarella cheese.
- Cover the baking dish with foil.
- Bake covered for 30 minutes.
- Remove foil and bake for an additional 10 minutes.