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Stuffed Peppers

I am a city girl, but there are times when I want fresh produce and some country air. So this weekend I had the opportunity to go to a local farm with a dear friend of mine and pick some fresh vegetables and apples. This is one of my favorite things to do. It's so beautiful, relaxing and fun to pick fresh food.(And to sneak a taste while you are picking the food). This particular farm had the most amazing tomatoes and peppers! So I decided to pick as much as I could carry and prepare some delicious recipes with the fresh ingredients. MMM, MMM, MMM, nothing better than freshly picked vegetables. This is a recipe my mom used to make and it creates a wonderful aroma through out the home. Turkey stuffed peppers in a tomato sauce. This is a great hearty meal to prepare that is healthy, low in fat and provides vitamin C, D, lean protein, lycopene and best of all great flavor. By substituting lean ground turkey for ground beef, you are cutting back on fat and calories without compromising on taste. This is a great meal to prepare and freeze for a later day or just enjoy that day. Ingredients: Serves 2
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Equipment

  • skillet
  • Baking dish
  • oven

Ingredients
  

  • 1 tablespoon olive oil plus more to drizzle on top
  • 1/4 cup onion chopped
  • salt to season
  • pepper to season
  • 2 cloves garlic finely chopped
  • 8 ounces ground turkey
  • 1 teaspoon oregano
  • 1 cup cooked rice
  • 2 cups crushed tomatoes divided
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 cup grated parmesan cheese plus more for on top
  • 4 medium peppers red, yellow, orange or green or do a mix

Instructions
 

  • Prepare one cup of rice, I used a Jasmine basmati rice, but you may use whatever you have.
  • Preheat the oven to 350 degrees.
  • In a skillet heat the olive oil under medium low heat. Add the onion, season with salt and saute for about 5 minutes. Add the garlic and the turkey. Season with salt, pepper and the oregano. Cook until no longer pink, about 8-10 minutes. Add the rice and one 1 cup of the crushed tomatoes. Chop the parsley, add to the mixture and mix through.
  • Take the peppers and cut across the top to create a lid. Clean the inside of the pepper, removing the seeds and the white membrane. Cut a very thin slice from the base to help the peppers stand up without cutting through the base.
  • Use a baking dish that will hold the peppers snugly to prevent from falling down. Place 1/2 cup of the crushed tomatoes in the baking dish and place the peppers cut side up in the dish. Place some of the grated cheese in the inside bottoms of the peppers. Fill each pepper with the rice and turkey mixture. Top off with some more grated cheese and place the cut caps back on top. Drizzle with the remaining crushed tomato sauce and drizzle with olive oil.
  • Place in preheated oven for 40 minutes. Remove and allow to rest for 10-15 minutes.
Keyword Meat
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