Saturday, September 3, 2011

Stuffed Peppers

I really like this recipe. It is easy, healthy and yummy! I have fallen in love with red peppers; they are awesome: sweet, flavorful, and packed with great nutrients. This recipe is Atkins friendly, too! You can add rice to the stuffing; or not if is totally up to you. 

·         3- 4 red bell peppers, any color
·         1 tsp of salt
2 t  2 tbsp of the oi
·         Fresh ground pepper
·         1 cup diced Onion
·         ½ cup of diced banana pepper
·         1-2 cloves of diced garlic
·         1 lb of ground turkey
·         1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
·         1/2 tsp of Worcestershire Sauce

To begin, bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged. Once the peppers are slightly softened, about 5 minutes in the boiling water. Then drain, set peppers aside to cool.
Preheat oven to 350 degrees F. Heat 2 tbsp of the oil in a large skillet over medium heat. Add onions, banana pepper and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a few more minutes. Remove skillet from heat. In a large mixing bowl add meat, tomatoes, and oregano, salt and pepper; then  add the onion, peppers and garlic. Mix well. 
Arrange the cut side of the peppers in a baking dish, then stuff peppers with filling.  Place in oven and bake for 40-50 minutes or til the internal temperature of the stuffed peppers is 150-160°F.

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