Ingredients
3 ounce ground skinless turkey breast
1 med bell pepper
1/4 small onion
1 garlic
1/4 cup frozen corn
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
2 vegetarian cheese (soy or rice cheese)
Method
Sources
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
French-engineered grinding mechanism — lifetime pepper mill
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
French-engineered grinding mechanism — lifetime pepper mill
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
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. Place corn in microwave-safe dish and cook, covered, for about 1 1/2 to 2 minutes in the microwave: drain. Dice onion and mince garlic, set aside. Slice top off bell pepper 1/2 inch from the stem. Scoop out membrane and seeds. Discard stem and dice pepper top. Place pepper shell in boiling water for about 2-3 minutes, remove and drain well. Place pepper, bottom side down, in a shallow baking dish. Spray a nonstick skillet lightly with cooking spray and saute ground turkey breast with onions, chopped bell pepper top and garlic until browned, about 3-4 minutes. Stir in cooked rice, corn, parsley, cheese and black pepper. Spoon mixture into the pepper, bake uncovered for about 20-30 minutes and serve.