March Virtual Cook Along with Be Mighty

Children's Library Pick Up

Register for your free recipe kit & pick up on Wednesday, March 18th at Children's Library to follow along from the comfort of your own kitchen. The virtual cook along will be livestreamed Thursday, March 19th at 6pm on Facebook and Instagram!

Are you looking for a dinner that's delicious and Top 9 allergy friendly? Join us on Facebook and Instagram Live for this month's virtual cook along! Guest chef Ashley Goins from FARE will show us how to make stuffed bell peppers without using any of the nine most common allergens: milk, egg, peanuts, soy, wheat, tree nuts, shellfish, fish, and sesame.

Stuffed Bell Peppers - Allergy and Alpha-gal Friendly! 
INGREDIENTS (Serves 4–6) 

• 4–6 large bell peppers (any color) 
• ½ lb ground turkey 
• 1 cup lentils, canned or cooked on stovetop 
• 1 cup cooked brown Minute Rice 
• 1 small onion, diced 
• 2 cloves garlic, minced (or 1 tsp garlic powder) 
• 1 can (14–15 oz) diced tomatoes (check Top 9 label) 
• 2 tbsp tomato paste 
• 1 tbsp olive oil 
• 1 tsp Italian seasoning 
• ½ tsp salt (or to taste) 
• ½ tsp black pepper 
  
  

1. Preheat your oven to 425F. Fill a large pot with water and set to boil on high.  
2. Prepare your peppers by cutting the tops off and removing the seeds and membranes. Slightly slice the tips off the rounded bottom of peppers so they sit flat. 
3. Blanch the peppers in boiling water for 3 minutes, or until slightly softened (up to 5 minutes). Fill a large bowl with ice and water, leaving space for your peppers. Remove cooked bell peppers from boiling water and place them into the ice bath. Let them cool completely for up to 5 minutes. 
4. While your peppers are boiling, start on your Minute Rice. In a microwave safe bowl, combine 1 cup of rice and 1 cup of water, and stir. Cover with a microwave safe lid or plate, and cook on high for 7 minutes. Let the rice sit, covered, for 5 minutes so it can fully absorb the water. Fluff the rice with a fork.  
5. When fully cool, remove bell peppers from the ice bath and pat them dry with paper towels. Place them upright in a baking dish or pan. 
6. In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion, and cook for 3-4 minutes, or until soft. Add minced garlic, and cook for about 30 seconds.  
7. Add ground turkey to the skillet and cook until brown, about 5-6 minutes. Break it up with your utensil as it cooks.  
8. Stir in your lentils, rice, diced tomatoes, and tomato paste. Then, add salt, pepper, and Italian seasoning. Simmer for up to 5 minutes, until the mixture has slightly thickened.  
9. Evenly fill each pepper with the mixture. Bake at 425F for fifteen minutes, or until peppers are mostly tender.