Stuffed Pepper with ground Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Green pepperGround Turkeydiced tomatooniongarlicitalian seasoning riceorzotomato pasteparmesan cheese
Brown Ground turkey in 1 tbsp olive oil - drain in colander. Prepare Orzo pasta per box instructions and prepare long grain rice (optional pre brown the rice in a little olive oil on med low heat - adds a nice nutty flavor to the rice)
Remove tops of green peppers and clean out insides. Finely dice bell pepper tops. Dice one large spanish onion. Peel, smash and finely chop 3 large garlic cloves. Heat 1 tbsp olive oil and then sweat onion and pepper with 1 tsp kosher salt for 5 min until translucent (med heat). Add garlic, 1 can diced tomatoes (14.5 oz), and 2 tsp tomato paste for 1 more minute, stirring well to combine. Add italian seasonings for 1 more minute. Combine turkey, vegetable mixture, Orzo, and rice. Pre-heat oven to 425 degrees and have a middle rack available. Cover and reduce heat to simmer for 10 minutes. use a spoon and stuff each of the peppers with the mixture until even with the top of the pepper. Depending on the size of the peppers you may have a bit left over, or not. Place stuffed peppers on a baking sheet covered with tin foil. Cook for 45 min @425 - rotate half way through. With 10 min left sprinkle tops of each pepper with shredded parmesan cheese. Rest peppers for 10 minutes before serving.
Serving Size: 1 stuffed pepper - Makes 6-8 depending on size of peppers
Number of Servings: 6
Recipe submitted by SparkPeople user DSCHAFER46.
Remove tops of green peppers and clean out insides. Finely dice bell pepper tops. Dice one large spanish onion. Peel, smash and finely chop 3 large garlic cloves. Heat 1 tbsp olive oil and then sweat onion and pepper with 1 tsp kosher salt for 5 min until translucent (med heat). Add garlic, 1 can diced tomatoes (14.5 oz), and 2 tsp tomato paste for 1 more minute, stirring well to combine. Add italian seasonings for 1 more minute. Combine turkey, vegetable mixture, Orzo, and rice. Pre-heat oven to 425 degrees and have a middle rack available. Cover and reduce heat to simmer for 10 minutes. use a spoon and stuff each of the peppers with the mixture until even with the top of the pepper. Depending on the size of the peppers you may have a bit left over, or not. Place stuffed peppers on a baking sheet covered with tin foil. Cook for 45 min @425 - rotate half way through. With 10 min left sprinkle tops of each pepper with shredded parmesan cheese. Rest peppers for 10 minutes before serving.
Serving Size: 1 stuffed pepper - Makes 6-8 depending on size of peppers
Number of Servings: 6
Recipe submitted by SparkPeople user DSCHAFER46.
Nutritional Info Amount Per Serving
- Calories: 568.2
- Total Fat: 20.3 g
- Cholesterol: 142.4 mg
- Sodium: 1,527.6 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 5.6 g
- Protein: 47.5 g
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