- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.p5VL3RkF.dpuf The Old Lucketts Store Blog: Healthy Ground Turkey Stuffed Peppers

Tuesday, August 17, 2010

Healthy Ground Turkey Stuffed Peppers

We're trying to eat better at the Shop and here at our house, too.  It's not always easy, but I've found that just making good choices most of the time makes a big difference. Tonight I made Stuffed Green Peppers with ground turkey.  I've found that ground turkey can be tricky to use because it can be much blander than ground beef.  You really have to jazz it up with spices and lots of flavor, and this recipe fills the bill.  If you have picky folks in your house you can top this with a slice of fresh mozzarella and stick it under the broiler for a couple of minutes 'til it gets melty and golden!  Everybody in my house loved this one.  My husband said, "Wow, that was ground turkey?!".


4 bell peppers (green,red,yellow or orange)

1 pound ground turkey

2 tbsp. olive oil

one medium onion, chopped

one large or 2 small garlic cloves, minced

one 8 oz can tomato sauce

one cup leftover cooked rice, any kind (I used leftover Spanish rice tonight - and I do like the color that it gives the dish)

one teaspoon of salt

1/2 teaspoon black pepper

1 teaspoon oregano

slices fresh mozzarella (optional)

Get out a large pot, a large skillet, and a 13 x 9 casserole dish.  Preheat the oven to 350 degrees. Fill the large pot with water and get it boiling.

Cut the peppers in half and remove the seeds and the tops.  Blanch the peppers for a minute or two, remove from the water with tongs and drain them.

In the large skillet, heat the oil over high heat.  Add the onion and garlic and cook for 4 minutes.  Add the ground turkey and cook for another 4-5 minutes until no longer pink.  Remove from heat and drain.  Add the rice, salt, pepper and oregano and half the tomato sauce.

Stuff the peppers with the meat mixture and place them in the casserole. Spoon the rest of the tomato sauce over each pepper. Cover with foil and place in the oven for about 30 minutes.  If adding the optional cheese, place it on each pepper, turn the oven to broil and cook another 5 minutes until golden and bubbly.

Serves 4

- Lisa

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