This is a yummy meal that synthesizes all your food groups into one. Pick out 3-6 ripe red bell peppers (or you can mix in orange and yellow – just not green) and carve off the tops to fill it with our healthy and delicious turkey stuffing. You can also substitute brown rice for white rice to make it even lighter. Top it off with bread crumbs and shards of parmesan, and when you take it out of the oven, you’ll have a full meal inside of a pepper, with ooey-gooey cheese on top to make your mouth water.
- 1 lb. ground turkey (or beef)
- 3-6 red bell peppers
- 2 cups cooked rice
- 1 can diced tomatoes
- 1 yellow onion, diced
- 8 button mushrooms, sliced
- 5 cloves of garlic, minced
- 3 Tbs. Worcestershire sauce
- 1/4 cup of chicken stock
- 2 Tbs. hot sauce (we use Crystal)
- 2 tsp. oregano
- 1 tsp. red pepper flakes
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 cup of bread crumbs, plus 1 Tbs. per bell pepper
- 3 Tbs. Parmesan cheese shards
- 2 Tbs. olive oil
Makes 4-6 servings.
Preheat oven to 350 degrees.
Carve the top out of the bell peppers. Clean out the insides.
Then, chop up the rest of the vegetables. In a large skillet, sauté in olive oil over medium-high heat until onions are translucent, about 5 minutes. At the same time, cook rice in a separate pot.
Add ground turkey to pan, and break up with a wooden spoon. Cook until browned.
Add rest of ingredients up to (and including) the 1/4 cup of bread crumbs. Stir, uncovered, and let simmer for 5-10 minutes, until most of the chicken stock has evaporated. Spoon the filling into the bell peppers, and stand upright in a deep pan. You’ll want to pack them in tight so they don’t fall over. Top with extra bread crumbs and shards of parmesan.
Cover with aluminum foil. Bake for 30 minutes. Remove foil, and bake for another 15 minutes. You can broil it for the last 2-5 minutes to make the cheese bubbly.