Turkey Stuffed Peppers
Happy Saturday!! I rarely buy bell peppers (mostly because of their cost) but when they’re on sale, I definitely do. And I love yellow & orange the best! I bought two with the specific thought to make Turkey Stuffed Peppers. I knew I needed a rice of some sort, and saw this grain I hadn’t tried before: Kasha buckwheat, and decided to give it a try. I LOVE stuffed peppers because they encompass some of my favorite things: veggies, protein and carbs. 😍 Oh, and the ingredients are SIMPLE!
I went off-the-cuff, because that’s how I choose to cook, and these came out AH-MAZING. So without further delay, here is my recipe:
TURKEY STUFFED PEPPERS
* 2 Turkey burgers, 5oz. cooked (I made them earlier in the week with 93% lean ground turkey, seasoned with a little McCormick’s Brown Sugar & Bourbon seasoning)
* 2 Bell Peppers, yellow
* 1.5 cups Kasha, cooked (whole grain buckwheat)
* 4 Tbsp. Shredded Parmesan
* 1/2 cup Black Bean & Corn Salsa
— Preheat oven to 350º. While it’s preheating, cut the tops off of the bell peppers and chop up the pepper around the stem (you’ll use this, so don’t throw away!). Put the peppers (without tops) on a baking pan and into the oven. I just let them cook while I prepped the rest of the ingredients (about 15 minutes).
— Cook the Kasha (you can choose ANY grain you’d like – brown rice, bulgar, quinoa, etc). I cooked 1 cup (uncooked) into 2 cups water. The result was roughly 4 cups cooked, which I saved the leftover.
— Put the chopped pepper (from the top you cut off) in a pan, sprayed with nonstick spray, over medium heat. Top with pepper (my favorite seasoning). Cook, stirring frequently.
— Chop up your turkey burgers (or make time to cook them) and put into the pan with the cooking chopped pepper to warm/cook them both together. Then mix in the Kasha as well. Cook until heated through and the peppers are a desired consistency.
— Take the peppers out of the oven (careful – they’re hot!) and fill them with the pepper/turkey/kasha mixture. Top with Parmesan cheese & put back in the oven for 5-10 minutes.
— Remove from oven, top with any remaining Parmesan and salsa.
I would love to hear if you try this, how you modify, and what you think of your finished product! I loved them – and so did Justin!!!
Have a healthy & happy holiday weekend! Stay tuned for the next recipe I’ll be sharing from dinner this week (Roasted Veggies & Turkey Burgers!).
Always your fan,
Posted byin |