This is another first time experiment for me that I’d had in the back of my mind for some time. A while ago, Alex and I were visiting some friends and Naomi whipped these up like it was as simple as that. So, after too many trips to the grocery store and forgetting to pick up some peppers, one day I finally remembered to grab some. I did a lot of researching recipes online and in some cookbooks, and ended up just throwing together something from the various ideas I was accumulating.
I’m not a big fan of rice- we’re one of those rare households who doesn’t even have a bag sitting in the pantry. There are plenty of veggies and turkey in this dish so the rice wasn’t missed one bit. But, if you would like to add it, it would blend in just fine. Also, the frozen veggies can be interchangeable- you could use cut green beans, peas, cauliflower or whatever else you have that needs to be used. We were quite pleased with how these turned out, and I think you will be, too!
Stuffed Bell Peppers Serves 4
4 medium to large green peppers
1.25 pounds ground turkey breast
1 red or yellow bell pepper, chopped
1 to 2 teaspoons garlic salt
2 teaspoons onion powder
3/4 of a jar Italian pasta sauce (I used Prego three cheese)
2/3 cup frozen corn, thawed
1 cup frozen broccoli, thawed
salt and pepper, to taste
Heat oven to 375 degrees. Cut tops off green peppers; remove seeds and membranes, and reserve tops. Wrap each pepper in aluminum foil and set on a baking sheet. Bake for 15 minutes, then set aside.
Heat skillet to medium and spray with cooking spray. Cook turkey until almost all browned, then add in chopped pepper, garlic powder and onion powder. Cook in skillet 5 to 7 minutes more. Adjust heat to low and add pasta sauce, corn, broccoli, salt and pepper. Cook entire mixture in skillet on low heat until everything looks combines, no more than 5 minutes.
Spoon one-fourth of the mixture into each bell pepper. Place peppers back on the baking sheet and bake for 20 to 25 minutes. When finished, remove foil from peppers, replace with the pepper tops, if desired, and serve.