Oh Charlie!


I have a love-hate relationship with sub shops! Typically, I opt for a salad but I really want to run out of there with loaves of bread packed full of tasty meats and hot melty cheese. Well today I came to a compromise (I do that a lot with cravings šŸ™‚ ).


The stuffing in this pepper was so tasty! It reminded me of grilled turkey sandwiches I would get from a small deli during my college years. I wish there would have been leftovers because I would have loved to used it in the morning in an omelet. Maybe next time!


So in full disclosure, I would have preferred to use real bacon strips, but I didn’t plan to use bacon at all until I started cooking (hence the reason it isn’t in the first picture). Also I decided I wanted the mixture to have a slight creamy texture, so I used Laughing Cow wedges. When this mixture all came together, it smelled so good!
Here is what I used:
bell peppers (seeded and halved)
mushrooms, chopped
onion, chopped
oven roasted turkey (steer clear of the honey types unless you want a sweetness to your dish)
bacon, cook or precooked
Laughing Cow cheese (I used 3 flavored wedges)
1-2 tbsp butter
I did not give exact measurements, stuff you peppers to you liking (more meat or more veggies).
1. Set oven to 450 and cook halved peppers, cut side down in a sprayed dish until the tops begin looking cooked. Mine took about 15-20 minutes.
2. While peppers are cooking, chop veggies.

3. In a lightly sprayed pan, add butter, onion and mushroom. Cook over medium to medium-high heat, let the onions get nice and caramel brown.

4. Stir in cheese, bacon and turkey, allowing cheese to coat everything.

Yummy!! Wouldn’t this be perfect with leftover Thanksgiving turkey?!
5. Flip peppers in a dish cut side up. Stuff those peppers and top with provolone. Yep, I forgot a picture!

6. I would have topped mine with lettuce, tomato and a tiny pinch of mayo (just like a sandwich), except I ate all of my lettuce earlier in the day.

Eat it up!! šŸ˜‰

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