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makes 4-6 servings
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1.5 lbs. ground chicken or turkey
1 Tbsp olive oil, or avocado oil
2-3 cloves fresh garlic, minced
1/2 cup frozen organic green peas, thawed
1/3 cup fresh pesto sauce
sea salt and pepper to taste (about 1/4 teaspoon each)
24 mini rainbow peppers, halved and seeded
1/2 cup shredded mozzarella cheese
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Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper.
Heat oil in a medium nonstick skillet over medium heat. Add in garlic and cook until fragrant, just about 1 minute. Add in the ground meat, sea salt and pepper, then cook until nicely browned and crumbled, about 5 more minutes.
Stir in your peas and fresh pesto sauce, then remove from heat.
Taste test and adjust seasonings or pesto if desired. (I usually add a bit more pesto…that’s just me ?)
Meanwhile, arrange mini peppers in a single layer, cut-side up on your prepared baking tray as shown.
Fill each pepper carefully with pesto-turkey mixture, then top with shredded cheese.
Bake in your preheated oven for 10-12 minutes, until cheese is nicely melted.
Serve immediately and totally enjoy!
❤??????
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