Monday, August 27, 2012
Stuffed Peppers My Way (the right way)
I've made stuffed peppers for years. But the version I used to make was with green peppers and my husband wouldn't eat them because he thought they tasted metallic. He was right, but it wasn't all the time. I love to eat stuffed peppers so I needed to figure out a way to make him eat it. DUH... use red (sweet) or yellow peppers!
The picture you see above is what I whipped up last week because I have veggies I needed to use up. Don't these look fabulous? Want this recipe? OK twist my arm!
6 bell peppers
1 cup of summer squash
1 cup of zucchini
1-3 serrano peppers (some like it hot)
1 lb ground turkey
1 tbsp minced garlic (or less if you can't handle the truth)
1 tsp each of parsley, basil and oregano
1 cup chopped cherry tomatoes (I do a few quick pulses in the food processor... so much faster!!!)
2 servings of brown rice (cooked, I use instant)
1 tbsp of buttermilk ranch seasoning (I use Pensey's spices)
Spray a 9X13 inch pan with cooking spray and preheat that oven to 350. Slice each bell pepper in half the long way and lay those in the 9x13 inch pan.
Puree the summer squash, zucchini and serrano peppers (I use my favorite kitchen tool, my food processor). Set aside. In a pan cook the turkey, garlic, and spices together. Drain and put the mixture back in the pan. Add the puree and cook for 5 minutes. Add the tomatoes and cook for another 5 minutes. Add the brown rice, buttermilk ranch seasoning and mix together.
Fill each pepper with the mixture and cover with tin foil. Place in the over for 30-35 minutes. Enjoy!!!
The recipe above is 8 wwp+ for two halves.. but you could add some cheese and make it more points if cheese is what you desire!