Earlier this week my boyfriend and I joined forces to make our version of turkey stuffed peppers that I first saw here. They were incredibly easy to make and very tasty, too. They were also HUGE.
Here is the adapted recipe
1 lb ground turkey
1 clove garlic, minced
1 onion, minced
1 tbsp chopped fresh cilantro or parsley (I used parsley because I forgot to get cilantro at the grocery store!!)
1 tsp garlic powder
2 tsp cumin powder
salt and pepper to taste
3 large sweet red bell peppers, washed
1 cup fat free low sodium chicken broth
1 cup tomato sauce
1 1/2 cups cooked rice (I used brown minute rice)
Olive oil spray
1/4 cup reduced fat shredded cheddar cheese
Heat oven to 400 degrees. Spray non-stick olive oil spray onto a medium sized pan. Over medium heat, saute the onion, garlic and cilantro for about two minutes, then add the ground turkey. Season the turkey with salt, pepper, cumin and garlic powder and brown until it is cooked through. Add the tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together, remove the mixture from the heat.
Cut the peppers in half length-wise and remove the ribs and seeds. This was the boyfriend’s task :)
Lay the peppers face-up in a baking dish then stuff them with your meat and rice mixture. Pour the remainder of your chicken broth into the bottom of your baking dish. Cover the dish tightly with aluminum foil and bake the peppers in the oven for 35 minutes. Once they are removed from the oven, top with the shredded cheese and serve.
Now, if you’re like me maybe you’re not crazy about the whole ground turkey thing. I don’t mind it, but to me it’s definitely not as flavorful as ground beef. So, any time I cook with ground turkey, I try to incorporate as much flavor into it as possible. I guess to cover up the fact that it will never compare to ground beef! I found that adding the cumin in this recipe really gave the stuffing a nice background flavor. I probably ended up adding more than the recipe called for, and a little more tomato sauce too, but I think that helped it flavor-wise. If I had had cilantro on hand too, that would have also made a big difference. I also think that the peppers could have used a bit of a crunchy element. The following day when I had a leftover one for lunch I crumbled up two whole-wheat crackers and sprinkled them on top. Perfection. I think next time I make these I’ll add the cheese crackers on top about half way through cooking.
I really enjoyed this healthy version of stuffed peppers and will definitely be making them again. If you liked this recipe, check out the rest of the Skinnytaste recipe site. Everything = YUM.