Friday, August 10, 2012

Stuffed Peppers


Yesterday I looked in my fridge and scoured through the few remains of food I had left from not food shopping in 2 weeks. Peppers...1/2 an onion...some red kidney beans...defrosted ground turkey. I knew stuffed peppers was the meal we were destined to have.

STUFFED PEPPERS
(8 servings, 300 calories per serving)

Ingredients:
♦ 4 Peppers (I chose red and green peppers)
♦ 1 Tablespoon of Butter
♦ 1 lb. Ground Turkey
♦ 1/2 Large Sweet Onion
♦ Garlic powder
♦ Salt
♦ Oregano♦ 1 can (14.5 oz) of Hunts Diced Tomatoes (I used Basil, Garlic & Oregano Flavor)
♦ 3/4 cup of canned Dark Red Kidney Beans
♦ 2 cups of cooked Brown Rice
♦ 2 cups of Shredded Cheese (preferably cheddar, I didn't have any at the time and had to use string cheese)

Directions:
Cook brown rice as directed on package (although I use a little more water than it says, and I also cook it for 1 hour instead of 45 minutes because I hate the chance of crunchy rice). When rice is done set aside.

In the meantime, boil a large pot of water. Cut peppers in half (the long way), cutting off the stems and scooping out the insides, and boil the peppers for about 7 minutes, or until slightly soft (you don't want them to get mushy). If you like crispy peppers you can skip boiling them.


Place peppers in a greased glass dish (or two) so they are ready to stuff. Set them aside.

Chop up 1/2 a large sweet onion very finely. Melt butter in a large frying pan on medium heat, then add the ground turkey and the chopped onion. Add garlic powder, salt and oregano to taste. Fry until ground turkey is cooked through. Add the can of diced tomatoes and cook until mixture is simmering. Stir in cooked rice and red kidney beans until well blended. Add more salt/spices if needed. Remove from heat.


After frying pan has been removed from heat, mix in 1 cup of the shredded cheese until well-blended. Now you can scoop the mixture evenly into the peppers. Add remaining 1 cup of cheese on top.


Bake in preheated oven at 400 degrees for about 18 minutes or until cheese is fully melted on top. Let cool for a few minutes and serve!



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