*Thank you to Jessica P. for submitting this recipe!
Start by cooking your brown rice; boil the water and rice in a large pot, then turn the heat to low, cover, and simmer with a lid for 45 minutes. Then take it off the heat, let sit for 10 minutes (without removing the lid), and then fluff with a fork.
While that is cooking, brown the ground turkey in skillet.
When turkey is ready add seasonings, salsa, and diced green peppers into skillet.
When rice is cooked add to skillet with cheese. Mix together until cheese is melted.
Slice the sweet potato very thinly, I used a mandoline.
Arrange the slices evenly on the sheets of a dehydrator. Spray or lightly coat the tops of the slices with the coconut oil. Lightly sprinkle the cinnamon over the top.
Close up the dehydrator and cook at 135 degrees for 6-7 hours. The bigger or thicker the slices, the longer it will take to cook.
*Cinnamon in small does is very beneficial to dogs. It has anti-inflammatory properties, slow bacterial growth, and can even help older and obese dogs fight the risk of contracting diabetes by regulating blood sugar and raising their insulin resistance. But every dog is different, if they cannot have or do not like cinnamon just leave it off.
Hope your dog enjoys!
Wash and cut the peppers in half, set them up right on a baking sheet and set aside.
Preheat oven to 375 degrees F
Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, all purpose seasoning, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese and parsley.
Scoop the mixture into each pepper evenly. Then sprinkle the mozzarella on top of each.
Bake for 25 minutes then broil on high for 2-3 minutes. *Keep a very close eye on the cheese during the broil, it can burn in a matter of seconds.
Sprinkle the parsley on top while it is still hot and serve.
*If you want your stuffing to be creamier, put the cream cheese, sour cream, heavy cream, mayonnaise, spinach, and artichokes into a food processor. Then mix everything else in by hand.
Start by rubbing the Fajita Seasoning onto the chicken breasts and place onto a baking sheet. Bake at 400 degrees for 15 minutes.
While that is cooking, sauté the onion and peppers in the oil with a healthy sprinkle of more Fajita Seasoning. Then set it aside.
Once the chicken is done, shred it and mix to evenly distribute the seasoning.
Next grease a springform pan. Layer the bottom of the pan with a tortilla; depending on the size of your pan and/or tortillas, you might have to tear and overlap a couple. Then continue layering with the beans, onion and peppers, chicken, and shredded cheese. Then start again with another tortilla and continue layering everything one at a time until you end with a tortilla on top. Cover it with cheese and bake at 350 degrees for 15 minutes. If you want your top crispy, broil on high for 2 minutes after baking.
Take it out of the oven and let it sit for 5 minutes before removing the sides of the pan, that way it will not all ooze out. After that you can cut it like a pie and serve with queso and sour cream.
*This recipe is a lot of fun because it can be customized however you'd like! Try making it a Taco Lasagna with ground beef cooked with Taco Seasoning instead of the chicken!
You need to start by prepping 3 roughly 12 inch long sheets of aluminum foil. Set aside.
Cut the chicken breasts into 1 inch chunks and put into a big bowl. Add the can of sliced potatoes to the bowl. Add the peppers. Add all the seasonings, I measure these with my heart, add to your preferences. Mix everything together.
Set out the foil and separate the mixture evenly onto one half of each foil strips. Place 1 tbsp of butter on top of each one.
Fold the foil in half over the mixture and roll the edges to create a sealed pocket.
Put the pockets onto a baking sheet and put it into the oven and bake at 350 degrees for 20 minutes.
When done let it sit for a few minutes and then carefully open the pockets. Be very careful, the steam will burn! After another minute you can pour the contents onto a plate!
*Check out this recipe for images of how to fold the foil pockets
For Instant Pot:
Set Instant Pot to "saute," add butter, garlic, and shrimp. Saute until butter is melted and shrimp is cooked on both sides. Once melted, turn the Instant Pot to "off/keep warm" and remove shrimp, but leave butter and garlic.
Add the rice and broth. Stir.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. It will take 2-4 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Then use a kitchen towel and flip the switch to "venting".
Carefully open the lid and add the parmesan, shrimp, and parsley and stir.
*If you use instant rice, reduce cooking time to 4 minutes in the Instant Pot.
*I used long-grain Jasmine rice in this recipe. If you prefer brown rice, increase the Instant Pot cooking time to 22 minutes and allow for a 10 minute natural release. I would also recommend increasing the broth by 1/4 cup.
For Stove Top:
If you need to make this on the stovetop, combine all ingredients except Parmesan and shrimp in a saucepan. Bring mixture to a boil, reduce to low and cook for 15 minutes with the lid on.
*The shrimp can be optional if you want to make just the rice as a side dish.
Start by patting the turkey dry with paper towels. Drizzle it with oil and then generously coat it with the poultry seasoning.
Slide the turkey breast onto the rotisserie spit and secure.
I am cooking it in my PowerXL Air Fryer Pro, but any rotisserie will work.
Cook at 375 F for 1 hour and 40 minutes. Check the internal temperature and continue to cook until it reaches 165 F.
Place thinly sliced peppers and garlic on the bottom of a greased casserole dish. Place chicken breasts on top (so that the peppers will cook underneath the chicken). Generously sprinkle Cajun seasoning all over the chicken breasts.
Top each chicken breast with 2 slices of cream cheese. Then top with shredded cheddar cheese.
Bake the chicken uncovered at 375 F in oven for 20-30 minutes until the chicken is cooked through.
Broil for 2 minutes, if desired.
To serve, scoop the bell peppers from underneath the chicken. Place them evenly around the chicken and on top.
Season the salmon with a little bit of salt and pepper. Set aside onto a baking sheet.
In a small pot over medium heat, melt butter and saute the garlic. Reduce the heat and mix in the rest of the ingredients.
Once it is all melted and mixed thoroughly, spread on top of each salmon filet. Bake at 350 degrees F for 15-20 minutes.
Crack eggs in a bowl and whisk together. Add milk and cinnamon and whisk together. Dip bread into mixture, make sure both sides are coated. Place coated bread into pan over medium heat and cook each side until slightly brown.
Add whatever toppings you would like! I used maple syrup in the image.
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*Must contain at least one Pepper People seasoning.