The Nap Thing and Stuffed Peppers

Sunday and yesterday we were back to two naps again.  Sunday, we had some of Aaron’s family over for lunch and so Sam got lots of play time and took two 1.5 hour naps.  Then we headed to church at 430 and that wore him out too.  He was having a bit of a rough day/weekend.  I think he might have been feeling a little sick or maybe teething because he was really grumpy and didn’t sleep very well Friday night.

Yesterday, we were pretty low key.  We ran to Office Depot in the morning (bad plan..back to school time.  I didn’t realize there was ever a line at Office Depot).  Then we pretty much hung out around here the rest of the day with a short stroller trip to the post office.  Aaron was at work until like 7 last night but that worked out well because Sam’s second nap went until 5 pm last night so he was up until 8.

Today… we took a walk to the main park in Mt. Lebanon this morning.  I thought it was only a mile but turns out it’s more like 2 so it took us about 40 minutes each way.  The way there is mostly down hill but then the way back is mostly uphill.  We played at the park for a bit, had a park bench diaper change where Sam opened the container of wipes and threw the whole thing on the ground… then we headed home.  I just put him down for a nap at 11:15 so we’ll see how the day goes.

At the park, possibly licking that spinning thing.

Last night for dinner, I made stuffed peppers.  I bought gypsy peppers at the farmer’s market last week and finally got to make them.  The original recipe is here but I altered quite a few things so what I did is below.

Turkey Stuffed Peppers

Serves 6


  • 6 gypsy peppers or other bell peppers
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 3/4 of a 28 oz can (about 20 oz) tomato sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 pounds lean ground turkey breast (uncooked)
  • 1 1/2 cups cooked long-grain rice (I used brown jasmine)


Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped pepper (from tops) and chopped onion for about 8 minutes, or until vegetables are tender. Add tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground turkey, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 2-3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes.

Here they are straight out of the oven.  I had extra turkey mixture left over so I just put it on top of the stuffed peppers.

They turned out really well!  Maybe a bit on the salty side so maybe I would cut down 1/2 a teaspoon on the salt next time but I would definitely make them again.  They’re easy to make.  The only thing that was annoying is that it dirtied quite a few pots and pans.


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