A few days ago I bought two of the biggest green bell peppers I had even seen and intended to use them in a crockpot Philly cheesesteak recipe. But my intentions fell flat as usual and I had to quickly repurpose some produce! I cut off about a third of the pepper so it would be shallow enough to fit in the bottom compartment. I then stuffed some ground turkey taco meat (just lean ground turkey with Trader Joe’s taco seasoning) in the pepper with a little bit of Mexican shredded cheese. I cut up the rest of the bell pepper and sautéed it with sliced onions, using it as a side.
I then sautéed some green beans and added some plain Greek yogurt with Splenda and almond extract into the little compartment.
Now unfortunately due to my unseasonable allergies (THIS ISN’T SPRING?! Why is this happening to me?!), I haven’t been able to taste stuff very well. I actually drank so much water yesterday that I wasn’t hungry enough to eat this bento! But I was ravenous by the time I got home so I ate it for dinner. What I could taste was excellent and I would recommend this to everybody!