Tuesday, February 24, 2009

Turkey Stuffed Green Pepper Recipe

Peppers without marnina sauce I made these last night by altering and combining a few recipes. Dan and I really enjoyed it and I was pleased and proud by how well it came out - so I'm posting this here for others to try. Hope you enjoy.

It's quick and easy to make. I was going to include a picture but I didn't take one last night and Dan liked it so much he's already eaten the top off the last pepper!

Stuffed Peppers - 8 pepper halves - roughly 163 calories a pepper half.

4 large green peppers
1 lb ground turkey 93/7
1 medium red onion, chopped (any onion will do)
3 cloves garlic, chopped
2 tsp vegetable flavor 'better than bullion'
1 tsp ground pepper
pinch red pepper flakes (the older your spices are, the less kick - add to taste)
1 cup cooked rice
1 can (14.5 oz) diced fire roasted tomatoes (plain will also work, I prefer a petite dice)
1/2 cup reduced fat sour cream (optional)
1/2 cup shredded cheese (optional)
1 green onion, sliced
1 cup hot water

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground turkey, onion, garlic, 1 teaspoon of the 'better than bullion', black pepper and red pepper flakes. Saute until onions become translucent. Add the rice, cheese, sour cream, tomatoes, and green onion tops.

Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining 'better than bullion'. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.

Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.