Stuffed Peppers

It’s that time of year when the weather temperatures are fluctuating between warm and freezing our behinds off and there is the crunch of leaves or possibly snow below those feet. I absolutely adore this time of year, as it means using the oven and heating up the house isn’t an issue for the air conditioner to solve. Making a warm hearty and healthy meal after kicking booty as a woman boss all day is just what life has ordered.

Growing up stuffed peppers were definitely not my favorite meal. The thought of a more “mushy” pepper with stuff inside didn’t exactly appeal. It was more the “mushy” pepper part than the “guts” inside. Most recipes you will see online call for you to boil the peppers prior to cooking. As you will see below as I walk you through my recipe I don’t do this. Not boiling the peppers lets them have a little bit more “crunch” and not the “mush.”

If you have a more preferred brand of any of the ingredients, definitely feel free to subsitute, but the below are what I used.

Let’s just talk about the the Trader Joes Onion Salt that I used in lieu of onion powder. So darn delicious and all more an amazingly cheap price.

I absolutely adore using different colors while I cook, and with the convenience of so many different options at the grocery store it’s an easy thing to do. For this recipe I used a yellow, red and green pepper to jazz up the meal. The stuffing mixture for these peppers may seem intimidating to some but take it step by step and admire exactly what you are making. A hearty, healthy and warm meal.

Use all the in between time while you are waiting for stuff to cook to complete other steps in the recipe, and don’t forget to have fun. Pour yourself a glass of wine or drink of choice and turn on some music.

Melting the cheese on top of the peppers is the final step and one you have to watch very closely. Broiling can tend to go faster than you may think, so don’t leave the oven. Keep checking on the peppers to ensure you don’t melt that cheese and crisp them up too much.

Enjoy! You just created a masterpiece and a delicious one at that.

Tips

• If you want a more “mushy” pepper feel free to bake longer in the oven. Depending on how “mushy” you want it you will have to cook from 5-15 minutes more than the 30 stated in the recipe.
• If you are a vegetarian feel free to substitute the turkey for tofu or even take out the component of protein all together.
• The recipe above states for 3 people. If you aren’t as hungry you could definitely squeeze a fourth meal out.
• If you don’t like spice feel free to take out the jalapeno.

Stuffed Peppers

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Servings: 3      Prep Time: 30 min     Cook Time: 30 min in oven; 5 min broil

Ingredients

1 pound ground Turkey
¼ cup shaved parmesan
1 block gouda cheese
1 cup wild rice
3 peppers
¼ onion
1 tomato
1 jalapeno
4 mushrooms
1 Tbsp chicken bouillon
1 Tsp Cumin
1 Tsp Onion Powder
1 Tbsp minced garlic
Salt and Pepper to taste

Directions

1. Preheat oven to 400°
2. Follow instructions on wild rice for proportion of water to 1 cup of rice.
3. Add 1 Tbsp to chicken bouillon to the rice and water.
4. Cover the rice mixture, turn on low and let cook.
5. While rice is cooking place 1 lb of ground turkey in a skillet with the ¼ cup of diced onion, cumin,onion powder and salt & pepper to taste.
6. Brown turkey/onion mixture.
7. While turkey is cooking cut the tops off of the 3 peppers, take the seeds out and wash. Set aside.
8. Next cut off the remaining pepper from the pepper heads and place in the skillet with the turkey.
9. While the ground turkey mixture is finishing browning chop the tomatoes, jalapenos and mushrooms; mince the garlic; combine in a bowl.
10. Once ground turkey mixture is cooked mix in with the tomato mixture and add in the shaved parmesan. Set Aside.
11. Slice 3 pieces of Gouda.
12. When rice is finished cooking add to turkey mixture and combine.
13. Place the 3 peppers in a glass baking pan and stuff with rice turkey mixture.
14. Bake at 400° for 30 minutes
15. Divide the rest of the rice and turkey mixture evenly amongst 3 plates.
16. Take out of the oven and turn the broiler on high.
17. Place sliced gouda on top of the peppers and broil for approximately 5 minutes until the cheese is melted and browned.