Stuffed Peppers

Sometimes you just have to go with the flow. If the recipe originally called for ground turkey and all you have is ground beef – that will have to do. If you realise you don’t have half of the ingredients that you need: then that suffice. I’ve been trying to take this strategy out of cooking and into my life (how very meta – I know). It’s easy enough to adapt this for a namaste yoga “off the mat practice,” but when admitting that not everything is perfect – it can be difficult to settle. As a resident perfectionist, I always struggle reconciling my normal self with my baking self because they seem so at odds. In life, I am obnoxious to the point of troubling about completing things, to always be moving towards a goal. In baking… I let things slide. No measuring cups? That’s okay – I have a plastic cup that says it measures 0.2L (aka 0.8 cups) so I can work off of that. I have this great recipe from Primavera to work from, and from there: it could only ensure better success.


  • 2 large red bell peppers
  • feta cheese to season
  • 300g-ish of either ground turkey or ground beef
  • 1 tbsp olive oil
  • 2 cloves of minced garlic
  • 1/2 cup of diced onions (like I said: I was feeling zen so I just went for two small ones)
  • 1 small sweet potato, diced
  • salt and pepper to season
  1. Start by preheating your oven to 350F and meanwhile: start your stoves! Place in your meat of choice (or maybe even vegan chorizo)  with some garlic and onions and the olive oil. Let that simmer for a bit, maybe around 8ish minutes
  2. Then add in your sweet potato. I found it helpful here to add in some water to help cook it a bit more. Here’s the time to season. I threw in some cumin, rosemary, salt, and pepper for warmth. I have also heard of adding tomato paste to this (which sounds delicious and I did not have on hand).
  3. Place the peppers (halved) on your baking sheet with lots of oil beneath them and fill them up with your fillings. I liked to add a secret layer of cheese at the bottom. Yum. It takes around 30 minutes, but I swear it’s absolutely worth it.
  4. Add lots of toppings and feta cheese – and enjoy!

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