Turkey Stuffed Bell Peppers
Ingredients:
4 green or red bell peppers
3 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 medium red onion, peeled and chopped
1 clove of garlic, peeled and chopped
16 oz (1 lb) 99% lean turkey breast
1 1/2 cup of cooked brown rice
1 cup chopped Zucchini
1 cup chopped celery
1 cup cubed Eggplant
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano
Fresh ground pepper
Dash of Tabasco sauce
sea salt, to taste
1/2 cup water
Directions:
1. 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 a pinch of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged until their flesh is slightly softened, about 3 minutes. Drain, set aside to cool.
2. Preheat oven to 350 degrees F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onions, eggplant, celery, zucchini, and garlic, and cook, stirring often, until soft, about 5 minutes. Remove skillet from heat, add turkey rice, tomatoes, and oregano, and season with salt and pepper. Mix well.
3. Drizzle remaining 1 tbsp olive oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Add Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.
Serve and Enjoy!
Serves 4.
