Stuffed Peppers - Phase One
4 large green peppers or red peppers, seeded, cored and sliced in half lengthwise
2 tablespoons olive oil
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, chopped
1-1 1/4 lb lean ground turkey (I use 93% lean)
1 egg, beaten
1/4 teaspoon garlic powder
1 teaspoon italian seasoning
salt and pepper, to taste
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce)can SF tomato sauce
parmesan cheese or part-skim mozzarella cheese, for topping (fresh grated or shredded)
italian seasoning, for topping
Directions
1. Preheat oven to 350°F.
2. On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
3. Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
4. Add sauté veggie mixture to turkey mixture; mix well.
5. Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6. In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
7. Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
8. Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.
I got this recipe from a friend, I don't use the tomatoes and just a small amount of sauce on each pepper. This recipe is really easy once you try it. I know it looks like alot but it really isnt. They reheat great the next day for lunch!!
Last edited by aquabuttafly; 11-09-2009 at 04:12 PM.
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