Sunday, October 9, 2011

Italian Stuffed Peppers

Simply delicious. Stuffed peppers usually take awhile to cook, but this version shortens the time by about 20 minutes. I made them with brown rice and ground turkey to make a lightened version of the usually high in calorie dish. I promise the flavor isn't compromised!

2 bell peppers, cut in half, seeds removed (green or red)
1 tbsp olive oil
1/2 lb ground turkey
1/2 onion, chopped
4 cloves garlic, minced
3/4 cup cooked brown rice
1 1/2 cups marinara sauce
1/2 cup grated mozzarella cheese
Dried oregano, thyme, marjoram, rosemary, parsley, salt, and pepper to taste

Preheat oven to 375.

Cut peppers in half and place in a baking dish. Pour hot water into dish so it covers 1/4 of the peppers. Cook for 20 minutes. (the water creats steam so the peppers remain soft)

While peppers are cooking, prepare stuffing. Cook rice according to package directions. Heat skillet over medium heat and add olive oil.

Saute garlic and onions until softened. Add ground turkey and spices and cook until turkey is done. Stir in rice and marinara sauce.

Remove peppers from oven and add stuffing. Top with cheese and bake for another 10 minutes or until cheese is melted and peppers are fork tender.

Serves 4.

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