Recipe of the Month

1 lb Ground turkey
4 Bell peppers
1 can Black beans
1 cup Corn, frozen kernels
2 cloves Garlic
1 Onion, small
1 Handful minced parsley
1 cup Chicken broth
2 cups Salsa
1 cup Rice, cooked
2 tbsp Taco seasoning
1 cup Cheddar cheese
1 cup Pepper jack cheese
1 Sour cream
3/4 cup Water

Directions:
1. Start by cooking a pound of ground turkey with some onion and garlic. This will add flavor to the meat itself. If your turkey releasing a lot of liquid during cooking, you may want to drain it before adding anything else.
2. Next, add some of your favorite salsa, stir in some taco seasoning and water and let that pot simmer for about 10-15 minutes. Let mixture thicken and add cheese and combine. Stir in some cooked white rice, black beans and corn to finish filling.
3. While the filling is cooking, prepare the bell peppers. Slice the pepper in half lengthwise then remove and discard seeds and membranes. Rinse the peppers and arrange them in a 9 x 13-inch baking dish.
4. Stuff the peppers with the meat mixture. Depending on how full you pack the peppers, you may end up with 6-8 stuffed peppers. Top each pepper with a spoonful of salsa and a sprinkling of cheese. Pour some water or chicken broth around the peppers in the dish and cover with nonstick foil. Bake until peppers are soft and the filling is hot and bubbly.


(Source: Yellow Bliss Road)

Ingredients:
1 teaspoons olive oil
1 bell pepper (any color), cut into rings
4 large eggs
2 teaspoons grated parmesan cheese
4 slices whole grain bread
Salt and pepper to taste


Directions:
1. In a large pan, heat one teaspoon olive oil over medium heat.
2. Add bell pepper rings, then crack one egg into the middle of each and season with salty and pepper.
3. Cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Carefully flip and cook for 1 minute more for over easy yolk.
4. Sprinkle with parmesan cheese and place each egg on a slice of whole grain toast.

(Source: Martha Stewart Living)