Monday, October 10, 2011
I remember eating stuffed peppers as a kid and not really liking them very much, so I'm not sure what possessed me to make them. I think I was looking for a bit of a comfort food, but with less impact on my waistline than mac & cheese or lasagna. The stuffed peppers definitely did the trick, and now I wonder why I didn't like them in the first place. These are filled with a spicy, wholesome stuffing of ground turkey, brown rice, and zucchini. They were delicious (though a bit unwieldy) to eat for lunch the next day too.
4 large red bell peppers
1 cup brown rice
1 tablespoon vegetable oil
1 lb. lean ground turkey
1 yellow onion, diced
1 medium zucchini, diced
1 can low-sodium spicy diced tomatoes
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 tablespoons Ranchero sauce or any spicy salsa-like sauce (try Green Salsa or Chipotle Sauce)
1/4 cup shredded Cheddar cheese
Cut the tops off of the bell peppers. Carefully clean the insides of the peppers. Set them aside.
Cook the rice to its specifications. While the rice is cooking, heat one tablespoon of vegetable oil over medium-high heat in a large skillet. Add the onions and cook until they become translucent. Add the ground turkey and brown it until it is almost cooked through. Drain the accumulated fat from the pan and add the zucchini, spices, and tomatoes. Bring the mixture to a good simmer.
Pre-heat the oven to 400°F. If the pan is large enough, add the rice to the meat mixture. If not, combine the rice and meat in a large bowl. Mix well and then scoop the mixture into the peppers. Put the peppers in a glass baking dish, standing upright. Cover the opening with shredded cheddar cheese. Bake the peppers for about 10 minutes, and then turn the oven to broil for the last minute or so to broil the cheese a little bit.