Stuffed Red Peppers* with a bonus of how to make 2 lunches out of the leftovers

Stuffed Red Peppers* with a bonus of how to make 2 lunches out of the leftovers

Stuffed Red Bell Peppers

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(*double the recipe to have extra for 2 lunches during the week.  Besides, ground turkey comes sold by the pound anyway!)

5 adult servings

  • 5 red bell peppers, top sliced, cored and seeded
  • 2 tablespoon extra virgin olive oil
  • 1/2 pound ground turkey
  • 1 onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon, dried thyme
  • 1/2 tablespoon dried sage
  • 3 mushrooms, diced
  • 1/4 cup frozen peas
  • 1/2 cup broccoli, chopped
  • 1/2 teaspoon cayenne pepper
  • sea salt and pepper to taste
  • 1 cup cooked brown rice

Preheat oven to 400degress.

In a large saucepan over medium heat, heat olive oil.  Add ground turkey and saute until brown.  Add onion and garlic.  Cook till tender.  Add thyme, sage, mushrooms, peas, broccoli.  Saute 4 minutes.  Take off heat and add cayenne pepper, salt and pepper and rice.  Mix well.

Using a spoon, spoon rice mixture into peppers, pressing them down to stuff.  Place stuffed peppers in a 8×8 baking dish, standing up.  Bake 40 minutes.  Serve

For lunches:

Day 1: slice the stuffed pepper and place in a pita with lettuce.

Day 2: place a bed of shredded lettuce and diced tomato in a container.  Cut up stuffed pepper and add to salad bed.  Top with shredded cheese.

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