Lunch consisted of some leftover stuffed peppers. The peppers came from the recent Farm Share. The filling was made from pearl buckwheat, ground turkey, mushrooms, onion and diced zucchini.
To make this lovely dish:
Preheated the oven to 325 degrees Fahrenheit
Wash, halve and hollow the peppers.
Peel and Dice
Brown the ground turkey in a 12 inch skillet using just a dash of olive oil.
Remove the ground turkey to a bowl using a slotted spoon.
Using the turkey fat still in the pan, brown the diced onions. When done, remove them to the bowl with the ground turkey.