Fall Stuffed Peppers

the easiest dinner for cozy nights at home during the fall szn

i haven’t always had the best relationship with running. high school cross country was a nightmare of shin splints and laps in 90-degree heat. for the longest time, running wasn’t about joy, it was about chasing some impossible standard of thinness—more punishment than passion.

when i started training for my race, i knew i needed a different approach, one that celebrated strength instead of endurance alone. strong is beautiful, after all, and that meant fueling myself properly. that’s where these fall stuffed peppers come in. they’re loaded with maple turkey, fall veggies like sweet potatoes and apples, plus a touch of sage and cinnamon that just screams cozy.

packed with protein, veggies, and carbs, these beauties have become a weekly staple—easy to prep ahead for lunch or dinner, and delicious enough to keep coming back for more. i will honestly eat 2-3 in one sitting. plus, whatever you have leftover in the skillet you can eat on the side or keep in the fridge and pair with rice or salad when hunger strikes. enjoy!

Fall Stuffed Peppers

(full recipe, step by step pictures & grocery list below)

ingredients

• 4 red, yellow or orange peppers

• 2 leeks, chopped finely

• 1 sweet potato, diced

• 1 pack of ground turkey

• 1/2 green pepper, diced

• 1 apple, diced

• 6-8 sage leaves, chopped finely

• 1/2 cup pecans, chopped

• 2 tbs maple syrup

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• salt & pepper, to taste

• olive oil, for cooking

• 1/4 cup shredded gouda cheese

method

preheat the oven to 375°F (190°C). cut the tops off the peppers, remove seeds and ribs, and set aside. i cut them like lil pumpkins, because #october

lightly oil a baking dish and arrange the hollowed peppers upright. when the oven comes to temp, place the peppers in the oven for about 10 minutes to soften them up.

heat 1-2 tablespoons of olive oil in a large skillet over medium heat. add the sweet potato, apple, and leeks. add salt and pepper & stir to coat, then cover the skillet and cook for about 8-10 minutes, stirring occasionally, until the sweet potato is fork tender and the apple softens.

push the vegetables to one side of the skillet and add the ground turkey. break it up with a spoon, and cook until browned, about 5-7 minutes.

mix the turkey with the vegetables, then stir in the sage, pecans, maple syrup, cinnamon, nutmeg & more salt and pepper, if desired. cook for another 2-3 minutes until everything is well combined and fragrant.

spoon the filling into each pepper, packing it down gently. top with shredded gouda cheese.

place the stuffed peppers in the oven and bake for 5-10 minutes, until the peppers are tender and the cheese is melted and golden.

then, broil the peppers for a few minutes to brown the cheese.

let the peppers cool slightly before serving and enjoy!