Turkey Stuffed Peppers

This week’s training has been going so well I am almost afraid to mention it. I went to yoga tonight after my elliptical workout and experienced the best yoga class ever, the instructor was amazing. Midway through the class I had the epiphany that I should do yoga every Thursday evening as Friday is my rest day, it’s a great way to loosen those muscles before resting them. Coming home and foam rolling them after turns them to Jello. Let me tell you, Jello legs never felt so good. In the spirit of thankful things Thursday, I am thankful for foam rollers! Smile 

 

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Anyways on to the real reason for this post, a delicious recipe that I should have shared ages ago! I made these stuffed peppers a few weeks ago and they were sooo good! Bell peppers are really good for you, they make your legs feel better. Fact. Make them tomorrow and eat them all weekend, you’re welcome!  Smile 

 

Turkey Stuffed Peppers (Serves 4)

  • 4 Bell Peppers
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 1/2 onion
  • 1 tsp EVOO
  • 1 lb ground turkey
  • 2 cloves garlic chopped
  • 1/2 cup salsa
  • 1 cup light mozza cheese
  • salt and pepper to taste

 

Boil the broth, add rice and set aside with the lid on the pot to cook for 20 minutes. Chop the tops off the peppers and use what you can of the tops to chop up (I don’t like to waste anything). Cook the onion and chopped pepper tops in the EVOO for 5 minutes or until onions are translucent then add garlic and cook an additional 1-2 minutes. Add turkey and cook thoroughly.  Once the turkey and rice are both cooked, add rice to turkey and mix in salsa and half the cheese. Cook until everything is mixed well and heated through add salt and pepper to taste. Now comes the fun part! Smile 

Preheat the oven to 400 degrees. Stuff each pepper with the mixture and top with the rest of the cheese. Just as an idea I had some filling leftover that I just used in wraps the next day with a little BBQ sauce, they were great!  Place the 4 peppers in a baking dish with about an inch of water and cover the dish with aluminum foil. Bake for 25 minutes then remove the foil and bake for an additional 10 – 15 minutes until cheese is bubbly. Serve immediately! These are a great meal with all the food groups – I would suggest serving them with a side salad for a full meal. Smile

 

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What’s your favourite stuffed pepper filling? I may try making bean ones next time. Smile

Any exciting plans for the weekend?

What are you thankful for today?

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