Stuffed Peppers

stuffed peppers
stuffed peppers

stuffed peppers

I’ve always been a huge fan of stuffed peppers. My husband…ehhh…not so much. Which makes this a funny story actually.

One weeknight, I had planned on making stuffed peppers just the traditional way that my mom used to make them after work. When it got down to the end of the day (quite a crumby day to be exact) I just didn’t feel like cooking and said maybe another time. But lo and behold the hubby came to the rescue and after the opening of a delicious bottle of cab, he got the man apron out and decided to cook the peppers for us.

Personally I love these random spontaneous weeknights. Between a glass (or three) of wine, the night ends up with pop music, singing, dancing, cooking together and then of course lots of eating annnnd usually some sort of dessert 🙂 

Totally makes for a great Wednesday night.

stuffed peppers

Soooo…to make a long story short, let’s just say that Mr. ‘I don’t really love stuffed peppers’ totally made up this recipe and turned himself into Mr. ‘wow I love stuffed peppers.’ Yes, that’s right, this was HIS recipe that I tweaked to be mine. Shhh, don’t tell. 😉

Either way, they came out super tasty AND they even might be a little bit more healthy than your traditional stuffed pepper. Win win!

stuffed peppers

Unfortunately the hot weather here forced us to take down the tomato plants for the season, but on a better note, we still had quite a handful of ripe ones ready to be used. In the past I’ve only used cans of tomato sauce to make stuffed peppers, and not a lot of other herbs or seasonings. That is what makes these SO MUCH better than your average stuffed pepper.

The flavors just come together so well in this mixture, I mean, it almost looks like chili doesn’t it? Not to mention these are super moist, especially when you save that leftover mixture to top off each pepper. After three days I just ate the last one and it was still just as delicious.

stuffed peppers

Hope you enjoy!

❤️ Lauren

Stuffed Peppers
Serves 4
The perfect colorful meal for summer! A healthier stuffed pepper enhanced with the flavor of fresh tomatoes, ground turkey and brown rice.
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 1 cup cooked brown rice
  2. 4 large bell peppers, any color
  3. 1 tbsp canola oil
  4. 1 lb ground turkey
  5. 1 medium onion, diced
  6. 3/4 cup celery, chopped small (about 2 stalks)
  7. 5 medium fresh tomatoes, peeled
  8. 1 tbsp tomato paste (2x concentrated) or 2 tbsp regular tomato paste
  9. 1 tsp chopped fresh garlic
  10. 1/2 cup red wine
  11. 1/2 tsp chili powder
  12. 1/2 tsp dried oregano
  13. 1/4 tsp salt
  14. 1/4 tsp pepper
  15. Fresh oregano, for garnish
Instructions
  1. Cook brown rice according to package instructions.
  2. While rice is cooking, preheat oven to 350 degrees F.
  3. Cut the tops off of the peppers and reserve. Remove seeds and arrange upright in 8x8 baking pan (it's okay if they are touching).
  4. Cut all edible pepper off of the pepper tops and dice.
  5. Using a blender or food processor, blend 3 of the tomatoes. Chop the other 2 into chunks.
  6. In a large skillet, heat oil, add turkey and cook on medium heat breaking apart until almost fully cooked.
  7. Remove turkey from skillet and set aside, leaving the grease in the skillet.
  8. In the same skillet, sauté celery, onions, diced peppers, garlic and dried oregano about 5 min.
  9. Add the cooked turkey back into the skillet, along with the tomatoes, tomato paste, wine and chili powder.
  10. Reduce to a simmer, stirring occasionally, until mixture begins to thicken, about 15 min.
  11. Spoon 1/4 cup rice into each pepper.
  12. Fill each pepper with about 3/4 cup mixture or enough to fill each (there may be remaining tomato mixture).
  13. Bake 50 - 60 minutes or until peppers are soft.
  14. Let cool at least 5 minutes before serving. Use the remaining tomato sauce mixture to top each pepper before eating.
Notes
  1. To save a little time the night of cooking, cook the brown rice the day before.
  2. For the spicy food lovers, try adding in some crushed red pepper to the mixture.
Nutrition Information (per stuffed pepper)
  1. Calories: 370, Protein: 27 g, Fat: 13.5 g, Carbohydrates: 33 g, Fiber: 7 g, Sugar: 10 g, Sodium: 255 mg, Saturated Fat: 3 g
Ease and Carrots http://www.easeandcarrots.com/blog/

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