I am proud to say I am back for the moment with a new healthy recipe. My daughters and I are trying to be very health conscious by eating more plant based foods. We are also eating less meat and more fish. Our diet consists of lots of veggies, fruits, grains and fish as I have just mentioned. So when we do eat meat it will be something very lean and very small amounts but only turkey or chicken. This is my first meat dish for the week as I am really trying to cut it down to maybe twice a month so still work in progress.
Anyway, this can be done with all veggies and grains like quinoa or couscous. Also the meat can be replaced with shrimp or crab meat which would be awesome (I will try that next time)! You can also use the soy crumbles that sometimes in the produce or frozen section of the supermarket. Those are perfect for something like this. There are so many variations that you can try but this is the first one I have done in a long time so I will be doing more of these recipes.
The recipe has some shortcuts so that this is not a long drawn out process and you can eat in less than an hour give or take. It is very tasty and I will be making these again. Just a side note, my son who is a burger and fries and fried chicken wings all the time kind of young man really like this and ate it for dinner. So I have to give myself some credit for that right! 😀
Food Love, Stephanie
Turkey Stuffed Red Peppers
Feeds 3 to 5.
4-5 Medium to Large Bell Peppers, Any Color (Red, Green, Yellow, Orange)
1 lb Ground Turkey
1/2 or Whole small White Onion
1/2 Cup Sofrito (Recipe on the blog)
2 cups cooked brown rice (can use the Minute Brown rice in the cups that you put in the microwave for 1 minute and set aside)
16 oz Shredded Cheese (Like Mexican Blend), Put half in mixture and the other half is for the top of the peppers
Salt and Pepper to taste
1 Tbsp Coconut Oil
1/2 Cup Pico de Gallo (Chopped tomatoes, chopped cilantro, chopped onion, chopped jalapeno, juice of one lime, salt and pepper to taste)
- Take you peppers and rinse and pat dry then slice off the tops. Discard the stems, chop the pepper tops and onions and set aside.
- Add the coconut oil and ground turkey to your skillet on medium high heat and brown your turkey.
- When the turkey is about cooked through add your sofrito, peppers and onions and cook until the onions and peppers are just softened and the sofrito has covered everything about 3 minutes. Salt and pepper to taste.
- Now turn off the heat and add your pico de gallo, cheese and brown rice. Stir to just incorporate.
- Now fill your peppers as much as you want. If you have left over you can eat along side your pepper or save in the fridge or freezer for another time.
- Get your small roasting pan and add about a 1/3 cup of water (just for steaming) to the bottom of your pan and place your peppers in the pan. Now top with remaining shredded cheese and cover with foil.
- Bake at 350° for about 30-35 minutes.
- After cooking, remove foil and let cool slightly for about 5 minutes (filling is hot!). Then eat and enjoy!
Just a note that if your peppers are not standing up you can use a skewer or toothpicks to stick through them. This will attach them to each other during baking to keep them standing up.
Another tip is you can cut your peppers in half to make two peppers instead of one whole.