Stuffed Peppers – From Chew it With the Pruetts Episode 002 “You Can’t Change the Wind, Baby”

stuffed peppers

 

I’m pretty sure everyone has heard of a stuffed pepper at some point in their life. However, if you’re anything like us, you probably thought making one at home would be too much work to try. That’t totally not the case though! We were so pleased with how easy stuffed peppers can be. Here’s what you’ll need to pull off our version of the recipe:

  • 1 cup long grain brown rice
  • 4 bell peppers of your choice
  • 1 large (sweet) onion, diced
  • 2¬†tsp minced garlic
  • 1 pound of lean ground turkey (93/7 or 99/1)
  • 2 medium fresh tomatoes, diced
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • salt and pepper
  • 1/4 cup of grated Parmesan cheese

Obviously you can change the seasoning a bit if you want a different flavor, or use beef instead of turkey or white instead of brown rice. This is just a recipe that tastes pretty delicious that isn’t all that bad for you. Here are the steps to make your very own stuffed peppers:

  1. Cook the brown rice per the instructions on the package
  2. Preheat the oven to 375F
  3. Cut the top off of each bell pepper, scoop out all of the seeds and white flesh
  4. Put the onions, garlic, tomatoes, ground turkey, and seasonings in a skillet and start cooking.
    (If you’re using 93/7 turkey then you really shouldn’t need to add any oil to the pan as the fat from the turkey will be enough, but if you’re using 99% fat free then you’ll want to saute the veggies for a few minutes in some oil before adding in the ground turkey and seasoning)
  5. Cook the meat and veggie mixture until the veggies have started to caramelize¬†and there’s no pink left in the meat. At that point add the cooked rice and the Parmesan cheese in with the meat and veggies and mix everything together. Now you have your stuffing.
  6. Place the 4 peppers into a round baking dish that’s big enough for all 4 peppers but small enough that the peppers are touching each other and holding themselves up.
  7. Scoop the stuffing equally into the 4 peppers.
  8. Bake the peppers in the oven, uncovered, for 30 minutes
  9. Once they’ve cooled off, eat them!

As we said in the podcast, the stuffing really is delicious on its own, so if you’re not a fan of bell peppers, or don’t have time to bake them, then this is still a great dish. If you are a lover of the bell pepper, then taking this extra step will only enhance your culinary experience and make you feel like a gourmet chef!

Let us know what you thought of this recipe! How did you change yours? What seasonings did you add? Did you try a different cheese? Let us know in the comments below!



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