One of my favorite go-to meals is stuffed peppers. They are easy, cheap and a healthy way to have a delicious fresh tasting meal.
Our garden is currently going out of control with vegetables, so I have a bunch of green bell peppers which are my favorite ones to stuff.
Stuffed Bell Peppers
Recipe: (Serves 2-4). I usually make 4 peppers for 2 people and save leftovers for lunches. Time: 1 hour
-4 Large Green (or whatever color you prefer) bell peppers
-1 lb ground turkey
-2 cans of cream of mushroom soup (we use the low fat kind)
-1.5 cups of cooked jasmine rice
-1 TBSP Pepper
-1 TBSP Salt
-1 TBSP Seasoned Salt
-1/2 cup Cheddar shredded cheese (optional)
Directions: Cut the tops off the peppers either straight across and core the inside of the pepper of seeds or cut around the top like a jack-o-lantern. I prefer cutting the tops straight off and using the tops as “mini stuffed peppers” due to it being quicker to do.
Boil the peppers in water on the stove on medium heat for 30 minutes or until they are tender when poked with a fork. Preheat the oven to 350 degrees when the peppers are about 1/2 way cooked (15 minutes or so in).
Make jasmine rice in your rice cooker or on your stove top. I usually make rice every week so I simply heat up what I need right before everything is almost done.
As the peppers are about 3/4 of the way through, brown ground turkey in a frying pan on the stove. Add salt, pepper and seasoned salt. When it’s cooked through, add cream of mushroom. Cook until both are hot.
Take the peppers out of the boiling water and lay them upside down in the oven on 350 degrees for 5 minutes. Take the peppers out of the oven and stand them up straight (I use a fork, they will be hot).
You can then mix the rice in with the cream of mushroom and turkey mixture or alternate ingredients in the pepper. I usually alternate by adding a scoop of rice to the bottom of the pepper, then cream of mushroom and turkey mixture and so on (usually 4 layers-2 of each). I will throw some cheese in the middle of the pepper and on the top.
Then place the peppers back into the oven for an additional 3-5 minutes until the cheese is melted. Serve and enjoy!