Happy Cinco de Mayo! Holidays are centered around food and drink. So let me share a Spanish inspired recipe with you that I threw together this weekend with a bunch of leftovers. Feel free to chow down with a fresh and strong margarita! Ole!

• 4 large green bell peppers
• 1.5 cups of rice (I used left over Spanish rice that I made from a store-bought package)
• 1 cup of chopped yellow Spanish onion
• 1 tbsp. of crushed garlic
• 1 packet of taco seasoning (do not add your own salt & pepper, there is plenty in the store-bought taco mix)
• 1 lb. of ground turkey* (I had some leftover from a taco salad)
• 1 tbsp. of ketchup
• 2 tsp. of sriracha
• 1/2 cup (or 4 tbsp.) of shredded cheese (Anything works I did a Mexican blend, but plain cheddar is good too).

**Add frozen corn or canned beans (About 1/2 a cup should do the trick) to stretch the ground meat further in case you don’t have that much leftover. Although if making fresh do a 1lb. package of ground turkey. (chicken or beef would work just as well).

Brown the meat with a little vegetable oil, taco seasoning, the onions, & the garlic in a nonstick pan over medium heat. My secret tip is that when the meat is done, stir in the ketchup and sriracha. It adds a good tomato-ey flavor and keeps the meat moist. Plus the sriracha adds a yummy spice/kick. Once the meat is cooked, crumbled and cooled, mix it with the corn (or beans) & rice. Note that while the meat is cooking, prepare the peppers by slicing off the tops and cutting out the ribs & seeds. Rinse and dry before stuffing. Lastly, stuff the pepper and top with the shredded cheese. Bake at 350 degrees for 20 min or until the cheese has melted & pepper has charred. Serves 4 people, 1 pepper per person.

Happy Eating, XO.