Stuffed Red Peppers with Ground Turkey (Revised-Victoria)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 149.3
- Total Fat: 4.1 g
- Cholesterol: 35.6 mg
- Sodium: 698.2 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.4 g
- Protein: 12.9 g
View full nutritional breakdown of Stuffed Red Peppers with Ground Turkey (Revised-Victoria) calories by ingredient
Introduction
Hello All,I had to makeover this recipe, as my ingredients list did not show up, after I entered amounts. Please forgive me as I am a new member and trying to get used to this site. Feel free to change this recipe to your liking....Enjoy! Hello All,
I had to makeover this recipe, as my ingredients list did not show up, after I entered amounts. Please forgive me as I am a new member and trying to get used to this site. Feel free to change this recipe to your liking....Enjoy!
Number of Servings: 9
Ingredients
-
Onion, 1 cup chopped
Garlic, 2 fresh cloves
Turkey, Ground turkey, 93% lean, 16 oz
Basil, .5 tbsp
Mint, 1 tbsp (dry)
Parsley, dried, .5 tsp
Oregano, ground, 1 tsp
Salt, .5 tsp
Dill weed, dried, .5 tsp
Pepper, black, 1 dash
Zuchinni, 1.5 cup, diced
Canned Tomatoes, 1 can (28 oz/796ml)
Tomato Sauce, 3.5 cup, 1 can (24 oz/680 ml)
Red Peppers, 9 medium size (approx 2-3/4" long, 2-1/2"
Optional:
½ cup parmesan
1 cup light mozzarella cheese
You may also stuff other vegetables such as tomatoes, zuchinni, etc..
Tips
Optional:
Sprinkle 1/2 cup parmesan & 1 cup light mozzarella on top of peppers before placing them in oven.
Directions
1. In a large pot or deep pan, sautéed ground turkey with onions and garlic, until cooked.
2. Add all the herbs & spices (Basil, Mint, Oregano, Parsley, Dill, Seasoning Salt & a dash of pepper.
3. Add the zuchinni, canned tomatoes and a quarter can of tomato sauce (save the remaining tomato sauce for later). Simmer for about 45 minutes to 1 hour, or as long as necessary, until it has the consistency of a thick sauce.
Note: Remember to occasionally stir so items do not stick to bottom of pot or pan.
4. Remove turkey sauce/mix from heat once cooked.
5. Wash & core the 9 red peppers. Pour the remaining tomato sauce (3/4 of can) in a large oven casserole dish (pyrex, ceramic, glass, etc). Arrange the 9 red peppers in this dish.
6. Scoop the turkey sauce/mix into all the peppers.
7. Pour any remaining turkey sauce/mix all over top of peppers.
8. Place casserole dish with red peppers in oven and bake at 350 degrees for about 1 hour, or until red peppers are cooked and soft.
Serving Size: Makes 9 servings
2. Add all the herbs & spices (Basil, Mint, Oregano, Parsley, Dill, Seasoning Salt & a dash of pepper.
3. Add the zuchinni, canned tomatoes and a quarter can of tomato sauce (save the remaining tomato sauce for later). Simmer for about 45 minutes to 1 hour, or as long as necessary, until it has the consistency of a thick sauce.
Note: Remember to occasionally stir so items do not stick to bottom of pot or pan.
4. Remove turkey sauce/mix from heat once cooked.
5. Wash & core the 9 red peppers. Pour the remaining tomato sauce (3/4 of can) in a large oven casserole dish (pyrex, ceramic, glass, etc). Arrange the 9 red peppers in this dish.
6. Scoop the turkey sauce/mix into all the peppers.
7. Pour any remaining turkey sauce/mix all over top of peppers.
8. Place casserole dish with red peppers in oven and bake at 350 degrees for about 1 hour, or until red peppers are cooked and soft.
Serving Size: Makes 9 servings