Yes. You read that correctly. I AM posting a recipe within days of another. Crazy, right? Mom and I are on the same diet and she found this on Prevention.com and forwarded it on to me as I’m running out of my own healthy meal ideas. Especially since I’m craving loads and loads of bread. This looked really good so I tried it. I LOVED it! Go here if you'd like to skip my long, drawn out version of the process. Because I just can't be expected to sum up.
So, without further ado, Rice and Turkey Stuffed Peppers. Starring:
8 large bell peppers (any color) – I just cooked 4 because I’m not sure how well they’ll reheat.
1 pound ground turkey breast
1 onion, chopped
3 cloves garlic, chopped
1/2 t. ea. seasoning salt, black pepper, dried thyme, dried basil, dried oregano (Spike assured me that he would have every spice I would probably need. I did NOT find oregano so I went without. I forgot he had fresh in the garden. Whoops!)
1/8 t. ground red pepper
1 t. parsley
1 can (8 oz.) tomato sauce
1 C. salsa
2 T. worcestershire sauce
1 can (11 oz.) corn niblets, drained
1 C. (4 oz.) shredded low-fat or fat-free mozzarella cheese
Prepare the rice according to the package directions. I strongly recommend not waiting until later in the cooking process to do this as this takes a while to cook. While that’s cooking, cut the tops off the peppers and remove the insides then chop up the tops in to little bitty pieces.
Okay, at least small to medium pieces.
If you haven’t already, chop up the onion and garlic. I’m discovering more and more each time I cook that I actually like cooked onion. I do NOT, however, like chopping onion. I know there’s supposed to be a trick to keep from crying but I haven’t found it yet. And since Spike let me come over and start cooking before he got off work I had no one to push this job off on. And yet, somehow, I survived.
Preheat oven to 400°. The on-line recipe put this as step 5 but since Spike’s oven takes longer to heat up then they’re allowing I did it earlier. Cook the turkey over medium heat until it’s no longer pink. Add the veggies and spices and cook for around 7 minutes or until the veggies are soft. Put in a large bowl.
Mix the tomato sauce, salsa and Worcestershire sauce in a separate bowl but set aside ½ C. Add the majority of the sauce to the turkey mixture along with the rice, corn and ½ C. of the cheese. Mix up all the ingredients. This smells so good! Spoon the mixture in to the pepper bottoms and top with the remaining sauce. Place in two 13” x 9” baking dishes. Cover with foil and bake for 35 minutes. Add remaining cheese and bake 10 minutes more or until the cheese is melted. That fat little green boy is mine. Mine, I tell ya!
The entire process takes about an hour-and-a-half but it’s well worth the wait. I cooked 4 of the peppers thinking that we could each eat two. One was plenty for me even with no side items and Spike ate just one and then some apple sauce. These were big peppers, folks!
Not knowing how these will reheat I made a full recipe and just cooked half the peppers. I put the rest of the stuffing in a storage container in the fridge so I’ll have plenty for a couple meals next week and a couple to share with a co-worker. Enjoy! I certainly did.