Oh how I love this dish. If I ate these once a week for the rest of my life, I'd be completely okay with it. My mom made these for us growing up, and it was always one of my favorites! And while I love an entire stuffed pepper filled with full fat beef and rice, my waistline doesn't. So, I made a few changes to lighten it up. Unfortunately I can't give you nutritional info or points, but I can give you the best stuffed pepper you'll ever eat! I'm not a huge stickler for measurements and with this recipe, you really can't screw up, so don't sweat being exact, just do what tastes good!
Stuffed Bell Peppers, the lightened version!
Ingredients
Directions
Bring a large pot of water to a boil. Boil pepper halves for 5 minutes, drain. Coat a large skillet with olive oil and saute carrots, celery, garlic, and onion for 3-4 minutes, or until softened. Add ground turkey and cook until turkey is cooked through. Drain. Add garlic salt, rice and half of the tomato sauce, heat through.
Preheat oven to 350. Stuff each pepper half with meat mixture until mixture reaches the top of pepper. Place peppers in a 9 x13 inch pan, meat side up. Pour remaining sauce over peppers and cover with cheese. Cover with foil. Bake for 45 minutes, uncover pan and cook for 15 more minutes.
Since I only made two peppers the first time, I had a little extra filling. So rather then stuffing the peppers, I made a casserole by putting all the meat mixture in the bottom of the pan and then layering the peppers on top after boiling and slicing. I also used red peppers instead, it was just as delicious.
3-4 green peppers, seeded and halved, with membranes removed
1 tablespoon olive oil
1 onion diced
2-3 carrots, peeled and diced
2-3 celery stalked, peeled and diced
2-3 cloves of garlic, minced
1 lb ground turkey
1 cup cooked rice
1 teaspoon garlic salt
1 15 oz can tomato sauce (I used 1 1/2 cans, I like mine saucy!)
1/4-1/2 cup mozzarella cheese (I used Monterrey Jack and it was great)
Directions
Bring a large pot of water to a boil. Boil pepper halves for 5 minutes, drain. Coat a large skillet with olive oil and saute carrots, celery, garlic, and onion for 3-4 minutes, or until softened. Add ground turkey and cook until turkey is cooked through. Drain. Add garlic salt, rice and half of the tomato sauce, heat through.
Preheat oven to 350. Stuff each pepper half with meat mixture until mixture reaches the top of pepper. Place peppers in a 9 x13 inch pan, meat side up. Pour remaining sauce over peppers and cover with cheese. Cover with foil. Bake for 45 minutes, uncover pan and cook for 15 more minutes.
Since I only made two peppers the first time, I had a little extra filling. So rather then stuffing the peppers, I made a casserole by putting all the meat mixture in the bottom of the pan and then layering the peppers on top after boiling and slicing. I also used red peppers instead, it was just as delicious.
And one other thing! I was awarded this adorable award from Gianina at Gianina's Kitchen. She's got a great blog with delicious looking recipes, you must check her out, thanks Gianina!
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