Thursday, September 13, 2012

Italian Style Stuffed Peppers

I couldn't figure out what I wanted for dinner tonight.... and I thought stuffed peppers might be fun.  These turned out so good.  I found a similar recipe online - I didn't want to use rice - and I tweaked it a bit -- turned out pretty delicious!
4 bell peppers (I used two red & two green) - top removed/seeded.
6oz ground turkey - 93/7
1/2 medium onion - chopped
1 medium zucchini - chopped
1 cup mushrooms - chopped
1tbsp tomato paste
1 can diced tomatoes (I used no salt added for lower sodium)
garlic powder
mrs dash tomato basil
mrs dash garlic & herb
salt substitute
4tbsp parmesan
Preheat oven to 350.
Place bell peppers in glass baking dish (8x8 works well) - cover with foil - bake 15 minutes.  Set aside.
Brown ground turkey.  Set aside.
Sautee vegetables, tomatoes, and tomato paste until tender - add in seasoning to taste.  Add turkey back into the frying pan and sautee for a few minutes to incorporate all the flavors.  Spoon this filling into the pepper 'shells'.  Top with Parmesan -- I used about 1tbsp per pepper. 
Bake, uncovered, for another 15 minutes at 350.
2 Peppers per serving.
312 Calories
10g Fat
31g Carbs
9g Fiber
28g Protein
298mg Sodium

1 comment:

  1. How funny is that! When I went out for a jog the other night, Husband offered to cook dinner while I was gone. And when I say make dinner, I meant reheat some leftover pizza for himself and our son. He asked me what I wanted - I said I would make something when I returned; don't worry about me. I returned an hour later to find a stuffed pepper on a plate. He had finely chopped leftover chicken, onion, mushroom, cherry tomatoes, green pepper, and some parmesan cheese and heated it up inside a half of a red pepper. It was delicious!