Stuffed Peppers - Low fat
IntroductionThis is a base recipe that can be altered to emulate different styles of cooking just by changing the seasonings used. I have made it in Italian, Mexican, and Middle Eastern or Greek versions. This is a base recipe that can be altered to emulate different styles of cooking just by changing the seasonings used. I have made it in Italian, Mexican, and Middle Eastern or Greek versions.
4 large green peppers, cut in half, seeds/pith removed
20 oz extra lean ground turkey.
2 cups cooked brown rice
1/4 cup egg substitute
1/2 (or more to taste) medium onion, chopped
1/2 cup salsa, medium or spicy
4 tsp grated parmesan cheese
1 4-oz can tomato sauce
sea salt and fresh ground pepper to taste
herbs and spices as desired:
For Italian style: oregano, basil, parsley, red pepper flakes
For Mexican style: oregano, ground cumin, ancho chile powder, chopped jalapeno or green jalapeno sauce
For Greek style: Greek seasoning blend if available, or use oregano, mint, garlic
Since turkey is fairly bland on its own, add more seasoning than you probably think is necessary for a fuller flavor.
Adding other things to the meat mixture can be fun too. Try adding corn to a mexican version, replace parmesan with crumbled feta for Greek version, add sliced black olives to any version.
For the stuffing, mix well all ingredients except parmesan and tomato sauce. Use hands if necessary to blend all ingredients well. Divide evenly among pepper halves.
Sprinkle tops with parmesan, about 1/2 tsp per pepper half. Pour tomato sauce evenly over all.
Bake in preheated 350 degree oven for about 50 minutes or until meat mixture is fully cooked.
Serving Size: makes 8 half pepper servings
Number of Servings: 8
Recipe submitted by SparkPeople user PINGPONG6.