So you can really put whatever vegetables you want in these along with brown rice and a lean ground meat of your choice, stuff it in a pepper and call it good! This is what I used for this recipe:
- 1 lb 93/7 ground turkey
- 2 cups cooked brown rice
- 1/2 medium onion, chopped
- 2 tbsp garlic, minced
- 1/2 block of frozen spinach (this is what I had left over from a crustless quiche the night before)
- 1 quart home canned tomatoes, drained and chopped
- 1 tsp garlic powder
- 1 Tbsp dried parsley
- 3 Tbsp soy sauce or Bragg’s amino acid
- 1/4 cup veggie broth (or chicken) but I had a carton of veggie open in the fridge
- salt & pepper, to taste
- 4-5 bell peppers, tops taken off and seeded
Preheat oven to 350 degrees.
Brown the turkey with the onions and garlic over medium high heat and in a large skillet or wok. Meanwhile, defrost the spinach and squeeze the liquid out and drain the tomatoes and roughly chop.
Once turkey is browned, reduce heat to medium low and add the rice, spinach, tomatoes, garlic powder, parsley, soy sauce and broth. Let the mixture come up to a low bubble. Meanwhile, prepare your pepper.
A lot of recipes call for you to boil the pepper for 1-2 minutes but…let’s get realistic, when I have two kids hanging onto my legs and/or begging for snacks or drink and/or fighting over toys this step doesn’t get done and it comes out just fine 🙂
With a tablespoon (like the kind you eat with, not measure) scoop the filling and dump it into the pepper and smash it down into the pepper. These puppies will hold A LOT of filling. Once they are all filled, put them in an 8×8 baking dish and fill the bottom with a 1/2 an inch of water.
Pop ’em into the oven and bake for 40 minutes.
Nutritional Info (for 1 pepper out of a batch of 5):
Fat: 8.8 g
Carbs: 38 g
Protein: 25.8 g