Need some bell peppers? I don’t after this weekend. My father in law apparently had a few extra peppers and was generous to give me a lot of them! So my task this week is to cook them all up! I asked for some ideas, as this is actually one vegetable I rarely make.
It’s not that I dislike them, I just have never really cooked them. I looked up a couple stuffed pepper recipes and got a couple of ideas and mixed them together. Some called for bread crumbs, rice or quinoa, which would all work, but I wanted more veggies an meat and less starch, so I cut them out. I found a couple recipes that cooked them in a crock pot, which I thought was a great idea because I wouldn’t be done with training until 7:30 tonight. I had a couple extra peppers that wouldn’t fit in the crock pot, so I cooked them at lunch in the oven. The crock pot ended up turning out really watery, so I would recommend the oven for this recipe. (The crock pot recipes had added tomato sauce, but it ended up making it very watery) Here is what I came up with:6 Bell Peppers 1/2 lb ground turkey breast (breast is leaner than just ground turkey) 1 zucchini chopped small 1/2 onion chopped 1 cup chopped mushrooms 2 tsp garlic 1 tsp cumin 1 tsp magic poultry seasoning 1 tsp onion powder 1 Tbsp worcestershire sauce 1/2 cup freshly grated Parmesan Pre heat oven to 350 degrees. Cut tops off of peppers, then set aside. Mix turkey in a bowl with zucchini, onion, mushrooms, and garlic, then add seasonings and grated Parmesan. Fill peppers with mixture and bake for 5o minutes, or until meat is cooked through. Turned out yummy!
I was going for a low carbohydrate and low fat version of stuffed peppers. You can always add olive oil for some healthy fats and some quinoa or brown rice for some starch.Calories- 132 Fat- 3g Carbohydrates-13g Fiber 4g Protein – 14g
I like that the ones that come out of the oven are crispy on the top!