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Meet Britt, one of our resident foodies:
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Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
Photo Credit: Ashley Dingess
When I started cooking more and more, I wanted to make sure what I was making was 1-healthy 2-easy and 3-delicious. This recipe is all 3! (and super affordable) The best part is you have free reign to make it your own!
What You Will Need
-1 tube (the small size) of lean turkey meat.
-3-4 bellpeppers (depending on how stuffed you like them)
-1 can diced tomatoes
-2 cloves fresh garlic OR powder seasoned to your taste
-1 package of uncle bens dirty rice...the kind that cooks in 90 second.
-Italian Seasoning (seasoned to your taste)
-Salt and pepper
-(feel free to add ANYTHING else your heart desires...mushrooms, scallions, zucchini, anything!)
How to make it
1-Put the turkey meat, some salt and pepper, italian seasoning, garlic, can of tomatoes (keep the juice in there so the meat stays moist) and onions (i usually diced my onions tiny) into a bowl. *I put a lot of pepper and salt because i like my food to have strong taste, but put as little or as much as you wish.
-Cook the meat halfway on the stove in a pan. You'll know when its halfway done when its still just a little pink. While this is cooking cut off the tops of the bell peppers and take out the seeds and the icky parts.
-Put the hot contents that you just cooked back in the bowl, and add in the uncle bens 90 second rice and mix (literally add in from the package, itll cook magically when you bake the bell peppers.)
-Stuff the bellpeppers with your mix that you just made, place the top of the bell pepper on it and cover them with foil.
-Cook for 30-35 min *depending on how crispy you like the bellpeppers.
-Take them out and cut some slices of avocado to place on top.
-VOILA, you have an amazing dinner. I usually pair it with broccolli, cauliflower or a salad.