Remember the slow cooked kale from last week? Well, it is delicious on its own, but it is also really good stuffed into peppers, with ground turkey, mushrooms, and sundried tomatoes. I ate half of this mixture before it even made it into the peppers. Stuffed peppers make a comforting meal and work quite well as leftovers in my opinion. I cut these peppers in half and brought them in for lunch, and was really satisified.
This could count as one of your low-carb meals for Chris Powell's carb cycling diet. I can look into the nutritional information and post it later, for those interested.
Mushroom and Kale Stuffed PeppersHead of lacinato kale - slow cooked (olive oil, shallots, red pepper flakes, garlic)
1/2 tablespoon unsalted butter
1/3 cup dry white wine
3/4 cup diced Cremini mushrooms
3/4 pound lean ground turkey
14.5 ounce can diced tomatoes
1/4 cup diced sundried tomatoes (not in oil)
Freshly ground pepper
Preheat the oven to 375°F.
Sauté the kale in olive oil for about 3 minutes. Add the shallot, garlic, and red pepper flakes. Turn the heat down to medium-low and cook for 20 minutes, stirring frequently. Watch the garlic to ensure that it doesn't burn. Remove the kale and set it aside. Try not to eat it all. I'm serious.
In a separate pan, cook the ground turkey over medium high heat. Season with salt and pepper and cook until there is no pink left.
In the pan used to cook the kale, add a tablespoon of olive oil and the mushrooms. Sauté until the mushrooms begin to brown, then pour 1/3 cup of wine into the pan. Cook an additional five minutes, then add the turkey back into the pan, along with the sundried tomatoes. Cook for a few minutes, before adding the diced tomatoes and kale.
Cut the tops off of 3 stuffed peppers. Remove the inside ribs and the seeds. Fill the peppers with the meat, mushroom, and kale mixture. Bake for 10 minutes at 375°F. Serve topped with some freshly grated Parmesan cheese.