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Turkey Stuffed Peppers

Wednesday night I made stuffed peppers! With the weather getting cooler this is a perfect comfort dish.  I’m not sure about everybody else but I love the fall weather.

I made these stuffed peppers with leaner ground turkey. I did add rice which is more traditional but not usually how I make them! They were very good. The extras going in the freezer.

Turkey Stuffed Peppers

Makes: 9 Peppers with 7oz of meat filling
Serving: 1 stuffed pepper

Calories: 285 Fat:10.5g Carbs: 20g Protein:25

Ingredients:

2lbs 93/7 Lean ground turkey
1 8oz can tomato sauce, no salt (I use Hunt’s)
¼ cup water
½ cup seasoned breadcrumbs
1T Worcestershire sauce
2C cooked white rice
2 Large eggs
1 medium onion, diced
4 garlic cloves, grated
3T Romano or Parmesan cheese, finely grated
2 oz reduced fat shredded cheese
1T Onion Powder
1T Garlic Powder
½ T dried parsley
½ T dried oregano
½ T Burger seasoning, (I use a Rachel Ray Grinder)
Pinch of Salt and Pepper

9 Bell Peppers, tops cut off and insides removed
1-2 15oz can tomato sauce, no salt (I use Hunt’s)
1-1 ½ cup of water

Directions: In a bowl mix all ingredients except the larger 15oz cans of sauce and extra of water. Mix well till all incorporated. (I use glove to do this, less of a mess) Divide meat mixture evenly into the 9 peppers. I did 7oz in each pepper. I cooked in 2 batches in a pot on the stove. Add ½ cup of water and half of 15 oz can of sauce. Place peppers in the pan and cover with remaining tomato sauce. Cook on medium heat for 50-60 minutes. Once finish remove from the heat and add the remaining peppers. Make sure that there is still liquid in the bottom of the pan. Add some more tomato sauce and top peppers with sauce and cook.

Remember to keep an eye on the pan and check every so often to make sure there is still liquid. If the liquid burns out the bottom of the pan will burn and you’ll have a burnt tomato sauce mess. You can also bake in the oven. I normally don’t do in the oven, but you should probably bake covered at 350 for about 45-50 minutes until the meat is cooked and peppers are tender. These peppers freeze well. You can under bake so the pepper doesn’t fall apart and cover with tomato sauce to freeze. Also, it’s always good to have extra tomato sauce on hand. It really depends on how much you prefer and how much will cook out while you are cooking the peppers.

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