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How to Make Stuffed Peppers

Turkey Stuffed Peppers

Turkey Stuffed Peppers

In my attempt to find a really good and healthy stuffed peppers recipe, I came up with my own.  Trying to eat 5-7 fruit and veggie servings a day, while cutting out red meat is both tiresome and alarming, who really does this?  I mean, I work fulltime, have a family, questionable health and try to write an interesting blog to keep you entertained…plus eat all these veggies, really?If I could get in a serving from my toothpaste I could at least do that three times a day!  Hello Crest and Colegate…did you hear that?  What a concept, maybe I could get on Shark Tank with that one.  I will work on it.

Here is my recipe that is absolutely awesome and full of healthy veggies and ground turkey.

Ground Turkey Stuffed Peppers – Set oven to 375

6 multi colored whole peppers (tops cut off and seeded)
1 lb. Plainville organic ground turkey 94% lean
1 cup dry bulgur (make according to package)
1/2 chopped yellow onion 1 cup chopped mushrooms, shitake and portobello
1 chopped zucchini
2 peeled and grated carrots
1 minced garlic clove
1 Tbsp chopped fresh parsley
1/2 tsp. salt and pepper
1/2 – 1 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 24oz jar marinara sauce
1/4 c. fresh grated parmesan cheese
1/4 c. panko bread crumbs
drizzle of olive oil

Make the bulgur according to package instructions and sit aside.  Brown the turkey adding some s&p (that’s salt and pepper for you lay folk) and cumin.  Set aside.  Now saute’ all the veggies in a bit of evoo (extra virgin olive oil) and add the remaining spices.

Combine the bulgur, browned turkey and veggies in the skillet and toss in the grated parmesan cheese.

Get veggies ready

Get veggies ready

Toss it all together

Toss it all together

Cut the tops off the colored peppers and pull out the white ribs and seeds.  You may have to slice a bit off the bottom of the peppers so that they can stand without falling over.

Add some marinara to the bottom of a Pam sprayed baking or casserole dish.  Stuff each of the peppers full of the turkey mixture.  I like to finish the top of each one with another dollop of marinara sauce, bread crumbs, parmesan cheese and a drizzle of evoo.

Bake at 350 for 1-1/2 hours, or until peppers are softened.

You will be a rock star of flavor with this ground turkey stuffed peppers recipe.

Now go brush your teeth with the tube of tomato paste and ta da, another serving of veggies, just be sure to swallow the tomato paste, don’t spit it out!  Follow weekly with Crest White Strips as your teeth will become orange…but at least you got in that extra serving of veggies.  I don’t recommend anchovy paste…fish breath…bleech!

2 Responses to How to Make Stuffed Peppers

  • We went to Detwiller’s and picket up some beautiful peppers the size of a small pumpkin! They were fantastic and Cheap!!Oh and they had carrots the size of ….well, I won’t say but WOW!

    • Robin, that is my favorite place for great produce. The key is to use it quickly as their product is very ripe when you buy it! Worse comes to worse, you can make a really good veggie smoothie!

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