{๐๐„๐—ช} ๐๐ž๐ฌ๐ญ๐จ ๐‚๐ก๐ข๐œ๐ค๐ž๐ง ๐’๐ญ๐ฎ๐Ÿ๐Ÿ๐ž๐ ๐Œ๐ข๐ง๐ข ๐๐ž๐ฉ๐ฉ๐ž๐ซ๐ฌ โฃ โฃ ๐˜ˆ ๐˜›๐˜–๐˜›๐˜ˆ๐˜“๐˜“๐˜  ๐˜๐˜œ๐˜• ๐˜ฎ๐˜ฆ๐˜ข๐˜ญ ๐˜ช๐˜ฅ๐˜ฆ๐˜ข ๐˜ง๐˜ฐ๐˜ณ ๐˜บ๐˜ฐ๐˜ถ๐˜ณ ๐˜ธ๐˜ฆ…


{๐๐„๐—ช} ๐๐ž๐ฌ๐ญ๐จ ๐‚๐ก๐ข๐œ๐ค๐ž๐ง ๐’๐ญ๐ฎ๐Ÿ๐Ÿ๐ž๐ ๐Œ๐ข๐ง๐ข ๐๐ž๐ฉ๐ฉ๐ž๐ซ๐ฌ ๐ŸŒฑ๐ŸŒถ๐Ÿคคโฃ
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๐˜ˆ ๐˜›๐˜–๐˜›๐˜ˆ๐˜“๐˜“๐˜  ๐˜๐˜œ๐˜• ๐˜ฎ๐˜ฆ๐˜ข๐˜ญ ๐˜ช๐˜ฅ๐˜ฆ๐˜ข ๐˜ง๐˜ฐ๐˜ณ ๐˜บ๐˜ฐ๐˜ถ๐˜ณ ๐˜ธ๐˜ฆ๐˜ฆ๐˜ฌ๐˜ฆ๐˜ฏ๐˜ฅ ๐˜ข๐˜ฉ๐˜ฆ๐˜ข๐˜ฅ!โฃ
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#๐Ÿ ๐’๐‚๐‘๐Ž๐‹๐‹ ๐ญ๐ก๐ซ๐จ๐ฎ๐ ๐ก ๐ญ๐ก๐ž ๐ฉ๐ข๐œ๐ญ๐ฎ๐ซ๐ž๐ฌ โžก๏ธโฃ
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#๐Ÿ ๐’๐€๐•๐„ ๐ญ๐ก๐ข๐ฌ ๐ซ๐ž๐œ๐ข๐ฉ๐žโœ”โฃ
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#๐Ÿ‘ ๐Œ๐€๐Š๐„ ๐ญ๐ก๐ž๐ฆ ๐ญ๐ก๐ข๐ฌ ๐ฐ๐ž๐ž๐ค๐ž๐ง๐!๐Ÿ‘Šโฃ
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#๐Ÿ’ ๐‚๐จ๐ฆ๐ž ๐›๐š๐œ๐ค ๐ญ๐จ ๐ญ๐ก๐ข๐ฌ ๐ฉ๐จ๐ฌ๐ญ ๐š๐ง๐ ๐œ๐จ๐ฆ๐ฆ๐ž๐ง๐ญ ๐›๐ž๐ฅ๐จ๐ฐ ๐ก๐จ๐ฐ ๐ฒ๐จ๐ฎ ๐ฅ๐ข๐ค๐ž๐ ๐ญ๐ก๐ž๐ฆ! ๐Ÿ™โฃ
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makes 4-6 servingsโฃ
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๐˜๐˜ฏ๐˜จ๐˜ณ๐˜ฆ๐˜ฅ๐˜ช๐˜ฆ๐˜ฏ๐˜ต๐˜ด:โฃ
1.5 lbs. ground chicken or turkeyโฃ
1 Tbsp olive oil, or avocado oil โฃ
2-3 cloves fresh garlic, mincedโฃ
1/2 cup frozen organic green peas, thawed โฃ
1/3 cup fresh pesto sauceโฃ
sea salt and pepper to taste (about 1/4 teaspoon each)โฃ
24 mini rainbow peppers, halved and seededโฃ
1/2 cup shredded mozzarella cheeseโฃ
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๐˜๐˜ฏ๐˜ด๐˜ต๐˜ณ๐˜ถ๐˜ค๐˜ต๐˜ช๐˜ฐ๐˜ฏ๐˜ด:โฃ
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Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper.โฃ
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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. โฃ
Stir in your peas and fresh pesto sauce, then remove from heat. โฃ
Taste test and adjust seasonings or pesto if desired. (I usually add a bit more pesto…that’s just me ๐Ÿคค)โฃ
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Meanwhile, arrange mini peppers in a single layer, cut-side up on your prepared baking tray as shown.โฃ
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Fill each pepper carefully with pesto-turkey mixture, then top with shredded cheese.โฃ
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Bake in your preheated oven for 10-12 minutes, until cheese is nicely melted.โฃ
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Serve immediately and totally enjoy!โฃ
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โค๐‘๐š๐œ๐ก๐ž๐ฅ



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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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