Turkey Stuffed Peppers

June 7, 2011 at 10:24 pm 18 comments

I used to turn up my nose at bell peppers, I guess there was something about the texture I wasn’t fond of. Lucky for me though, my taste buds have changed and I am enjoying my share of peppers lately! When Chris hinted he was craving stuffed peppers, I was off to the kitchen to create a different version than the more common beef and rice variety. Ground meat + lots of veggies + a sprinkle of cheese kept coming to mind, and they turned out beautifully!

I decided on a Mexican-inspired pepper but the spices and herbs could easily be modified for an Italian dish - replace cilantro with basil, Italian seasoning for cumin, use diced tomatoes instead of salsa and add parmesan instead of cheddar or jack.

The veggies in this recipe are very versatile so if you don’t like something, feel free to leave it out. Mushrooms, yellow squash, green/orange/yellow bell peppers, chard or kale could all be welcome additions! I served this dish with a side of wild rice but any rice or grain would do, or even a side salad if you are going for a low-carb meal.

Turkey Stuffed Peppers

Ingredients

2 large red bell peppers, cut in half and seeded
1/2 pound ground turkey (ground chicken or beef would work too)
3 tsp oil, divided
1 tsp ground cumin
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 cup sweet onion, chopped
1/2 zucchini, chopped
1 carrot, peeled and chopped
1 cup fresh baby spinach, torn into pieces
1 cup salsa or canned diced tomatoes
1 Tbsp tomato paste
1/4 cup cilantro, chopped
salt and pepper, to taste
1/3 cup shredded cheese (cheddar, jack or mozzerella), optional

Directions

1. Preheat oven to 350F. Place the pepper halves cut-side down in a baking dish and bake for 15 minutes. Remove baking dish from oven and set aside.
2. While peppers are baking, heat 1 tsp oil in a large skillet over medium heat. Add ground turkey, cumin, garlic and oregano to pan and cook until meat is browned and cooked through (about 5-7 minutes), stirring occasionally. Remove meat mixture from pan and set aside.
3. Add remaining 2 tsp oil to the pan along with the onion, zucchini, carrot and spinach until tender (about 5 minutes). Add turkey mixture back to the skillet and mix in the salsa/tomatoes, tomato paste, and salt and pepper.
4. Fill small oven-safe bowl or ramekin halfway with water. Place bowl in the middle of the baking pan (in the middle of peppers). This will help keep turkey mixture moist while baking.
5. Divide turkey mixture evenly in half-cooked peppers, place back in dish around bowl/ramekin and bake for another 12 minutes. Carefully remove from oven (be careful of splashing hot water!!!) and sprinkle peppers with shredded cheese, if using*. Return to oven and let bake another 3-4 minutes until cheese is melted, then serve!

*Recipe Notes: If you are not adding cheese to the pepper, cook peppers for 15 minutes instead of removing part of the way through.

Instead of using a bowl of water to keep the mixture moist, try pouring a can of tomato sauce in the bottom of the baking dish around peppers. I didn’t have any cans of tomato sauce lying around so I had to improvise :)

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Entry filed under: Chicken & Poultry, Gluten Free, Main Dish, Refined Sugar Free. Tags: , , , .

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18 Comments Add your own

  • 1. Jen  |  June 8, 2011 at 2:05 pm

    These sound wonderful! I love red bell peppers. My boyfriend would love this dish, too. It would be a great way for me to feed him a meat dish, while simultaneously meeting my veggie standards! Hooray for satisfying gluten-free meals!

    Reply
    • 2. naturalnoshing  |  June 8, 2011 at 5:25 pm

      Exactly! Lots meat and veggies :) I love when meals are naturally GF and you don’t have to “doctor them up” too much!
      hugs,
      Nora

      Reply
  • 3. Jess  |  June 8, 2011 at 3:33 pm

    Oh my gosh, this looks absolutely delicious. I’ve been really into the look of food lately, too. And the colors are just stunning.

    Reply
    • 4. naturalnoshing  |  June 8, 2011 at 5:27 pm

      I agree! I love how the colors in dishes make the food even more enjoyable!

      Reply
  • 5. Turkey Stuffed Peppers | Recipes of a Cheating Cook  |  June 16, 2011 at 8:44 pm

    [...] classics. Especially if the classics are lightened up without the sacrifice of losing flavors. This recipe from Natural Noshing blog is a lighter remake of the traditional Russian stuffed peppers. Even [...]

    Reply
  • 6. Kristina  |  June 27, 2011 at 7:18 pm

    I just made this for dinner tonight, and my boyfriend and I both loved it. It was filling and satisfying, but I felt good about eating it. I’ll definitely be making these again – maybe with an Italian twist next time.

    Reply
    • 7. naturalnoshing  |  June 27, 2011 at 9:48 pm

      So glad you and your BF enjoyed these! :) I’m thinking about making an italian or asian twist next time as well…I love recipes that allow for variation!

      Reply
  • [...] Turkey Stuffed Bell Peppers This grain free recipe is a great low-fat alternative to the traditional beef-and-rice stuffing! [...]

    Reply
  • 9. Turkey Stuffed Bell Peppers | Celiac Safe  |  October 6, 2011 at 7:15 am

    [...] This recipe is from Natural Noshing. [...]

    Reply
  • 10. Heather  |  October 24, 2011 at 3:37 pm

    I made these today, they were delicious. Although next time I will use tomato sauce instead of water. I love that this uses only whole foods. Thanks for the great recipe!

    Reply
    • 11. naturalnoshing  |  October 24, 2011 at 11:05 pm

      So glad you enjoyed the stuffed peppers Heather! The tomato sauce adds a richness to the dish, I need to make these again. Thanks so much for the feedback :)

      Reply
  • [...] 8. Turkey Stuffed Peppers [...]

    Reply
  • 13. cara  |  February 15, 2012 at 8:40 pm

    if you are doing low-carb, and want less meat, but a filler, try flax meal. it gives a wonderful taste to it!

    Reply
  • 14. stuffed peppers « CHiEATS  |  March 14, 2012 at 8:24 am

    [...] is adapted from: this week for dinner blog, natural noshing, & just the [...]

    Reply
  • 15. Renee  |  June 10, 2012 at 7:03 pm

    Had this for dinner tonite…..was super yummy…..I added quinoa and a jar of organic vodka marinara sauce instead of tomato paste…..cant wait to make it again!

    Reply
  • [...] recipe provides a great alternative to traditional stuffed peppers which are often filled with red meat [...]

    Reply
  • 17. Pizza Potatoes over Sautéed Spinach (Secret Recipe Club)  |  September 23, 2013 at 6:47 am

    […] look delicious. I have bookmarked her Mixed Grain Salad with Avocado and Black Beans, and her Turkey-Stuffed Red Bell Peppers, which looks like a wonderful dinner. Her Grain-Free Lentil Flatbread intrigues me , and I can see […]

    Reply
  • […] Image: Source […]

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