Wednesday, March 6, 2013

Spicy Turkey Stuffed Peppers

Sooo, do you remember when I made the Stuffed Sweet Peppers?  Well, I tried them again and tweaked a couple of things.  I must say I was not as impressed this go around ( I should have kept my original recipe) but I was still fully satisfied with dinner and didn't eat that much. Very low carb, high in protein, and I got my helping of veggies I needed. A girl can't ask for more.... Welllll... let's not go too far!  But it's a start :)

Ran into a problem when I didn't pick the flat bottomed bell peppers...Grrrr

  • 4 red bell peppers (with flat bottoms- or you will run into a messy problem!)
  • 1 lb organic ground turkey
  • 1 jalapeno chopped
  • 1/2 red onion chopped
  • 1 tsp cayenne pepper or to taste
  • salt and pepper to taste
  • 1 tsp taco seasoning 
  • 1T mustard
  • 1T Worcestershire sauce
  • 1/4 cup breadcrumbs (we used gluten/wheat free)
  • 1/3 cup reduced fat shredded cheddar cheese


Step One:  Preheat your Oven to 375.  Mix all ingredients (aside from the bell peppers and the cheese) in a large mixing bowl.  Make sure you mix this really good so each pepper gets the combination of flavors.

Step Two
:  Cut the tops of the peppers off around the top edges, stuff each pepper with the turkey meat mixture. It should turn out to be about a handful, depending on the size of the pepper... or hand :)

Step three:
  Cover a cookie sheet with tin foil and place your stuffed peppers on the cookie sheet.  Cook at 375 for about 50 mins.  Keep an eye on them after about 40 minutes.

Step Four:  Top off the peppers with cheddar cheese and pop back in the oven for 3-5 minutes to melt the cheese.  Enjoy this with Cholula or Tapatio hot sauce!

They turned out super good and juicy. (Although, I must say... I prefer the black beans added in the peppers and the feta cheese as the topping.)

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