Sunday, January 13, 2008

Stuffed Peppers with Turkey

This is the 2nd time I have made this recipe, and it still has not ceased to amaze me. There are so many vegetables in here and it is so healthy, but so delicious. I highly reccomend it for those of you trying to be good in the New Year. I knew the boy wouldn't eat it because of the sheer quantity of good for you veggies, but it really is good. My room mate walked in after I finished eating and the first thing out of her mouth, even before "hello" was "what smells so good?!"

The great smell was coming from baked green peppers filled with ground turkey, tomatoes, peppers, onions, garlic, squash and spinach. So great. The one thing I would consider changing next time is to add some fresh basil if I have it available. Also, do not be shy with the seasoning, and maybe get diced tomatoes with seasonings if available.

Oh, and all the work for this one is in the chopping. Take your time and do the prep work before you start cooking, lest you get rushed trying to cook turkey and chop an onion at the same time.
Just as a warning, the peppers leak when cut open. Do so carefully and do not be surprised when your plate floods with yummy juices. Would be great if you have some rice on the plate to soak it all up. Because of the copious number of veggies, I am submitting this recipe to the ARF/5 a day over at sweetnicks. Check out all the other entries on Tuesday.

Stuffed Peppers with Turkey and Vegetables
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
2-3 cloves of garlic, chopped
1 yellow squash, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, garlic, squash, red bell pepper, yellow bell pepper, and spinach until tender.Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.


Namratha said...

Looks delicious, will try this without the turkey though.

Suesjoy said...

oh this looks delish.
I love your site!
I just found it by googling "Chunky chicken and vegetable soup."
I'm making your chicken soup from your August 2007 post.

Thanks SO much for your excellent blog!
I can't wait to try your recipes!


Becky said...

I absolutely love your site!!! I live on Cap Hill in DC with three lovely roommates and we have tried so many of your recipes with no left-overs in site!!! You should have your own newsletter or something because your blog is bookmarked in my browser and not a week goes by where i don't try something new from you...

thank you, for supplying good recipes for good food, and easy to follow instructions. my house consists of four (23-25 year olds) with an increadible professional style kitch (two ovens, 6 burners, flat top grill, heating lamps, etc) and we'd love it if you were interested in coming over sometimes and trying a new recipe with us! (sounds a bit strange - but i assure you i couldn't possible take credit for anothe one of your recipes without attempting to actually introduce myself)...

Jess. said...

Dear Amy,
I miss eating your food.
Love, Jess

emily grace said...

I made these this week. I used ground beef because I think that often lean beef can be more nutritional than ground turkey. I did some in green peppers and some in orange and I would highly recommend doing the orange!! Also, a little smattering of cheese is delightful on top!

Thank you so much for your great recipes!