Stuffed Peppers with Ground Turkey

Apr 17, 2015 17:53

Tonight's culinary adventure is fairly low in fat and dairy free. I imagine it could easily be adapted to be gluten free as well.

4-5 large squat red bell peppers (I like the red ones, use your favorite)
1 package (1.3 lbs) ground turkey
1 small zucchini, grated
3/4 cup finely chopped onion
1 clove minced garlic or 1 tablespoon garlic powder
1 egg
3/4 cup cooked brown rice
3 tablespoons plain breadcrumbs
3 tablespoons tomato sauce or ketchup
4 tablespoons chopped parsley
2 tablespoons paprika
1 teaspoon dried oregano
2 teaspoons dried basil
3 dashes each - salt, pepper, cayenne powder

Mix stuffing ingredients in large mixing bowl. Refrigerate 1-2 hours.

Remove stuffing from fridge and let come to room temperature. Preheat oven to 375 degrees. Wash bell peppers and remove tops, seeds, and membranes. Coat a baking pan or casserole dish with olive oil. Stuff peppers, coat them with olive oil, and place upright in pan. Bake for 1 to 1.5 hours, until internal temperature reaches 170 degrees. If you want to melt some cheese (soy cheese, etc) on top, add it for the last 15 minutes of cook time.

It's in the oven right now, and really starting to smell good!

EDIT: They came out pretty well. Took about an hour + 15-20 minutes to get to 170. Flavor notes for next time: More herbs, a little more ketchup, more paprika and black pepper, but slightly less cayenne.

recipe: entree

Previous post Next post
Up