Super Lean Stuffed Green Peppers

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Here is my version of stuffed peppers minus the traditional rice and bread crumb filling…

Ingredients:

Yields 4 servings

4 Large and ripe Bell Peppers

1.25 lb White Ground Turkey

I package grated Mozzarella

1 package freshly grated Parmesan

1/2 red bell pepper

1/2 package sliced mushrooms

1 yellow onion

6-10 cloves of garlic

1/2 tsp of each of the following (basil, oregano, parsley)

15 oz. Low Skim Ricotta Cheese

1 egg

About a 1 1/2 -2 cups of your favorite marinara sauce

EVOO

-Start by gutting out 4 Green Peppers. Cut off the bottoms as well (just enough to make them flat. You do not want there to be a gaping hole in the bottom for stuffing to cook out) to give them stability to stand upright while they cook.
-In a saute pan cook up in VOO one yellow onion, a cup of sliced mushrooms, 1/2 red bell pepper, and about 6 fresh garlic cloves, (I’m not going to lie, we threw in 10 but we’re obsessed with garlic in the house)
-Then in another pan get your meat filling cooked up. I used Ground White Turkey-(about 5 grams less in fat than traditional ground turkey) Kinda taste like chicken, lol
-Add a dash of your favorite Italian seasons to both meat and veggies. I use a fresh Italian herb past and that usually does it just right.
-Then in a saucepan get your favorite tomato sauce recipe going. I just made mine with a can of tomato paste and added my usual spices, seasons, etc. I wanted a thicker consistency for the tomato sauce so the peppers could be smothered in it.
-Once your veggies and meat are browned-(not fully cooked) drain them in a colander to rid of any excess water cooked out from veggies and meat. This is absolutely necessary! I learned by trial and error :/
-Place meat and veggies in a mixing bowl and add 15 oz. Part Skim Ricotta cheese, one beaten egg, and about 1/2 cup fresh grated parmesan. Mix together thoroughly with spatula to make your filling.
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-Then in your baking dish add about 1/2 inch coating of your tomato sauce. Stuff your peppers then place your peppers on top then pop in 375 oven for 30 minutes.
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-Take out peppers then add a spoonful of your sauce from bottom of pan onto the top of each pepper.
Last but not least continue the cheesy goodness and top with shredded mozzarella-as much or as little as you like….mmmm, cheese 🙂
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Pop back into oven on broil setting for 7 minutes to brown and melt the cheese on top-Note I did not broil them last night and wished I had in order have the same brown/baked effect. Update…I did that last night and here is how they turned out…perfection!
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And presto! You have yourself one mean and lean stuffed pepper! Guilt free, super tasty and super good for you. The hubby had two and I managed to work my way through 1 1/2…had to save myself something for lunch today! 😉
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