Stuffed Peppers

My hubby (Gary) and I loved the way these turned out. They are so good!! I'm still trying to stick to my liver cleanse, believe it or not, and doing pretty ok. Not perfect but better than nothing. Anyway, this is a recipe I came up with to fit it with the guidelines of the cleanse. The only thing in them that I'm not suppose to have is the cheese but, you know, it wasn't that much so I figured it didn't count, or maybe I just didn't care. Who knows, either way these turned out SUPER-DUPER Delicious.

So let's make em!

Brown off your turkey in some olive oil. Just before it's all the way done add the onion, garlic, red pepper flakes, Italian seasoning and salt/pepper and cook till the onions start getting soft.

Add the mushrooms and cook till they start releasing their liquid. Once that happens they will automatically start  deglazing the pan, which is kinda cool, right?

Then spoon out 1/2 of 1 of the cans of tomatoes, a little juice is ok too, and the rest of the ingredients. The rest of the tomatoes are going to be added later. While this is all heating through stir up your bread crumb topping.

Cut your peppers in half length wise and clean them out. I left the stem on because I thought it looked fancy but, either way. Fill them with the meat mixture and then spoon all the remaining tomatoes around the bottom. When I put them in the oven I started thinking I should have added some spices or something to them but as it turns out, I wouldn't change a thing. Cooking them like that just intensified their flavor and the juices from the peppers mingled all together with the tomato juices and, well, simple yumminess happened.

I actually used just 1 can of tomatoes when I made this so I just had 1/2 can to add, so I added that and about 1/4 cup of water to the bottom but they're wasn't enough sauce, cause we wanted more, cause it was so good, so what I'm thinking is, that if you use an additional can of tomatoes you won't need the water and have plenty of sauce. There, I hope that makes sense.

Top the peppers with your prepared bread crumbs.

Cover and cook them in a preheated 375* oven for 30 minutes, uncover and cook 10 minutes more.

Serve them with the tomatoes spooned over the top (which I don't have a picture of).


3 large red or green peppers
1 lb ground turkey
2 tsp olive oil
1 med. onion, chopped
3 cloves garlic, chopped
1/8 tsp red pepper flakes
½ tsp Italian Seasoning
Salt and Pepper, to taste
1 cup mushrooms, chopped
2 cans petite diced tomatoes, separated
2 tsp Worcestershire Sauce
1/3 cup frozen corn
1 cup brown rice, cooked
¼ cup parmigiano regianno cheese, grated
1 tbsp fresh parsley, chopped

Bread Crumb Topping:

1 cup whole wheat bread crumbs
2 tbsp parmigiano reggiano cheese, grated
1 tbsp fresh parsley, chopped
Salt and Pepper, to taste
2-3 tsp olive oil

Heat oven to 375* Brown turkey in olive oil. Just before it’s completely done add onion, garlic, red pepper flakes, Italian seasoning and salt and pepper. Continue cooking 4-5 minutes more.

Add mushrooms and cook until they start to soften and release their juices, then spoon out 1/2 of one can of petite diced tomatoes, it’s ok if some of the juice comes along. Add remaining ingredients, saving the other 1 1/2 cans of tomatoes, and heat through.

To prepare crumb mixture simply stir all ingredients together.

Cut the peppers length wise and clean out seeds and membranes. Fill with the meat mixture and top with the bread crumbs. Spoon the rest of the 1 1/2 cans of tomatoes around the peppers; place in a 9x13 baking dish; cover and bake for 30 minutes. Uncover and bake an additional 10 minutes.

To serve, spoon the tomato sauce from the bottom of the pan over the peppers.

I love that you stopped by and appreciate all comments.

No comments:

Post a Comment