Monday, November 8, 2010

Stuffed Peppers

Per Uncle C's request I've included a review of this recipe at the beginning
This recipe is for healthy stuffed bell peppers made with lots of veggies, ground turkey, and brown rice
Kevin's Review: "this is delicious" 

Lately I've been big into pre-making and freezing things. I'll do this with spaghetti sauce, chili, chicken stew, pesto sauce, etc, but really hadn't tried freezing an entire entree before. A few other blogs and websites said that stuffed peppers freeze well, so decided to try it. I got the recipe for these peppers from my friend Amber who is an excellent cook.  

Healthy Stuffed Peppers
4 bell peppers
1lb ground turkey
2 T olive oil
1/2 red onion, diced
1 zucchini, diced
1 cup black beans
1 cup spinach
1 cup corn
1 cup cooked brown rice
1 jar of tomato sauce
garlic powder to taste
salt and pepper to taste

 Start by prepping the bell peppers. Cut off tops and remove seeds from peppers. Blanch in a large pot of boiling water for 5 minutes. Drain peppers and set aside. 
 In a skillet over medium heat cook the turkey until evenly brown (about 10 minutes) Season with salt, pepper, garlic powder and any other desired spices while cooking. Transfer to a medium sized bowl and set aside. While the turkey is cooking prepare brown rice and set aside. Heat olive oil in the skillet and cook onion, zucchini and spinach until tender. Add in black beans and corn. Transfer to mixing bowl with turkey. Add brown rice and 1/2 jar of tomato sauce to bowl and stir to combine. Stuff peppers with turkey/rice/veggie mix and pour remainder of tomato sauce on top. Bake in 350 degree oven for 30 minutes until heated through. (If you have defrosted these peppers and are cooking them from cold I would recommend 45 minutes at 400 degrees instead)

Nutritional Info: Serving Size- 1 pepper, Calories 407, Fat 23g (sat 2.6g), Cholesterol 56mg, Sodium 838g, Carbohydrates 48g , Fiber 10.6g, Protein 36.2g

If you plan to freeze some or all of these peppers wrap them in saran wrap and then place in freezer bags, Try to get as much air squeezed out of the bags as possible. When you are ready to cook them place the frozen (or defrosted) peppers into a casserole dish, top with tomato sauce and cook until heated through. 

I really liked this recipe. It was pretty easy to make, and I love that it can be frozen, or prepped a day or two ahead. Kevin and I both liked this recipe, it tasted like hearty comfort food, but us actually pretty light, full of veggies and low carb. You can also customize and add other veggies like mushrooms, yellow squash, tomatoes etc.
printable recipe

I'm starting to plan for thanksgiving. I love pumpkin and am thinking of attempting fancy little pumpkin mousse cakes. I'm not the best pastry chef, so it will be quite the adventure!! What are you plans for thanksgiving? Any favorite recipes or new dishes that you're going to try??


  1. I'm definitely going to make these tomorrow!! looks delicious

  2. LOL. Kevin's review was a bit lacking in detail... but I'll take it!