Stuffed Red Peppers

Apr
20
Posted Friday, April 20th 2012 at 6:29pm
Tagged:  

By Kelli Bamforth
 
As a child, I did not particularly enjoy a well-balanced diet. I was what you might call a “picky eater,” meaning I detested many fruits and most vegetables.
 
I remember eating spaghetti for dinner and spending 30 minutes picking the chunks out of the tomato sauce and putting them in a pile on the very edge of my plate, being careful the chunks did not touch the rest of the food. Heck, I didn’t even eat peanut butter as a kid, which I pretty much consider blasphemy now, considering how much I love peanut butter as an adult.
 
I’m happy to say that as my palate has changed, my diet is more nutritionally balanced and, as a result, more flavorful. I enjoy a colorful array of fruits and vegetables, and I’d like to say I’m more adventurous when it comes to trying new foods – although adventurous might be somewhat of an overstatement.
 
Red peppers are one food that took time for me to enjoy, but they’re now a regular staple in my kitchen. I enjoy them raw, roasted, sautéed, grilled, you name it. When I stumbled upon this recipe from Skinnytaste, I was excited to try them in a new way. The result was a fairly easy, filling and delicious main meal that pairs perfectly with a salad.
 
The original recipe called for 1/4 cup tomato sauce, but I found the meat mixture looked a little dry when combined with the rice, so I decided to double the amount. It worked perfectly! The chicken broth in the bottom of the pan keeps the peppers moist during cooking. Leftovers do not freeze well, so you might consider halving the recipe if you’re cooking for one or two.
 
This is definitely a dish I’ll make again. I hope you enjoy!
 
Turkey Stuffed Red Peppers

Source: Skinnytaste
1 lb lean ground turkey
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
Salt to taste
4 large sweet bell peppers
1 cup fat-free chicken broth
1/2 cup tomato sauce
1 1/2 cups cooked rice
Cooking spray
1/4 cup reduced fat shredded cheese
 
Heat oven to 400°. Coat a medium-size sauté pan with cooking spray and heat on a medium flame. Add onion, garlic and cilantro to the pan. Sauté about two minutes and add ground turkey. Season with salt, garlic powder and cumin, and brown meat for several minutes until completely cooked through. Add 1/2 cup of tomato sauce and 1/2 cup of chicken broth; mix well and simmer on low for about five minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese before eating.
 

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