Pep it up

Here’s a recipe for stuffed peppers that I have made for several years now. (My mom always requests it when she comes to visit!)

The recipe originally came from the Turkey Store Cookbook, but I modified it to remove the rice and bread crumbs. You’ll never miss them, and they just add calories.

Considering my modifications, I don’t know the nutritional info, but just trust me. They’re good and good for you.

Plus, you can take a pound of ground turkey and feed a family of four with leftovers. You can’t beat that.

Enjoy!

Stuffed Peppers

4 green bell peppers
1 chopped onion
4 cloves minced garlic
1 lb. ground turkey
2 tsp. dried basil
¾ tsp. salt
½ tsp. black pepper
1 can (14.5 oz) diced tomatoes, drained
6 oz. low-fat shredded cheddar cheese
1 can tomato sauce


Heat oven to 375. Cut peppers lengthwise through stems, keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook in boiling salted water 5 to 6 minutes; drain well and place cut side up in a 13X9 baking dish or pan.


Coat a large nonstick skillet with cooking spray (or a dab of olive oil); heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into skillet; add basil, salt and pepper. Cook 5 minutes, stirring occasionally. Add tomatoes; continue to cook 5 minutes or until heated through. Remove from heat; stir in cheese. Mound mixture into pepper halves. Bake 30 minutes. Spoon heated tomato sauce over peppers before serving.