Recipe Makeover: Stuffed Peppers
Swapping ground beef for turkey and ditching the rice cuts calories, carbs, and fat—but not flavor!
The other day I was craving stuffed peppers but didn't want to blow my new healthy eating plan. In the spirit of small changes, I decided to put a more healthful spin on my favorite version of stuffed peppers, which usually involves ground beef and rice. I did a little research online and found a great healthy stuffed pepper recipe I really enjoyed and wanted to share with you. This updated recipe is a leaner, healthier, and tastier (if I may add!) version of an old classic and a great example of how small changes can revamp any of your favorite recipes.
Read on to get the stuffed pepper with turkey and vegetable recipe below. And please tell me what you think in the comments section on this page.
· 4 green bell peppers, tops removed, seeded
· 1 pound ground turkey
· 2 tablespoons olive oil
· 1/2 onion, chopped
· 1 cup sliced mushrooms
· 1 zucchini, chopped
· 1/2 red bell pepper, chopped
· 1/2 yellow bell pepper, chopped
· 1 cup fresh spinach
· 1 (14.5 ounce) can diced tomatoes, drained
· 1 tablespoon tomato paste
· Italian seasoning to taste
· garlic powder to taste
· salt and pepper to taste
1. Preheat oven to 350 degrees.2. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes in the oven. Remove from heat.3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.4. Return the stuffed peppers to the oven, and continue cooking for 15 minutes. And enjoy-without any regrets!