Tuesday, February 14, 2012

Stuffed Bell Peppers with Turkey and Rice

Happy Valentine’s Day!!

I hope everyone has a wonderful day/evening planned with their significant other, but I’d like to give a shout out to all my fellow single ladies out there. I know it’s no fun watching other girls oogle over their beautiful flowers every year, but our turn will come one of these days!

Even though I’m not celebrating, I tried to “dress” a little for the Hallmark holiday, just for fun.


Flowers on  your shirt and necklace count as dressing up, right?

I also made myself a delicious breakfast that I wouldn’t normally cook during the week.


Another Greek yogurt protein pancake! I made this one with a blueberry Chobani and topped it with a drizzle of maple syrup and fresh blueberries.


I liked this one even better than the apple cinnamon one I made on Saturday.


Not a bad way to start a Tuesday!

So, I have a new recipe for you guys!

I’ve been having a craving for stuffed peppers every since Courtney mentioned them on her blog last week. I went grocery shopping on Sunday and bought all of the ingredients that I wanted to include, and then sat down on the computer later that day to browse the internet for a stuffed pepper recipe that incorporated them all. Unfortunately, I was unsuccessful in my searches. I probably looked at a dozen recipes, and while they were all slightly different, none of them were what I really wanted. So, I decided to get adventurous in the kitchen and create my own recipe!


These peppers are healthy, filling, and quite tasty. What’s great about them is that the filling is easily prepared ahead of time, which is actually what I did. I made the filling and stuffed the peppers on Sunday and kept them covered in the refrigerator overnight. Then on Monday when I got home from rotation I quickly popped them in the oven and relaxed while they cooked. It was amazing to have a delicious dinner ready in 40 minutes with no effort required after a long day at work.


Since I’m a single gal, I made a small recipe with only two servings so I’m not forced to eat stuffed peppers for the next four nights in a row, but the recipe can easily be doubled or tripled. Hope you enjoy it!

Stuffed Bell Peppers with Turkey and Rice

Serves 2


  • 2 bell peppers (any color)
  • 2 tsp. extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, chopped
  • 1/2 cup chopped mushrooms
  • 1/2 pound ground turkey
  • 1/2 cup brown rice (cooked)
  • 1/8 cup parmesan cheese
  • 1/2 cup tomato sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. oregano
  • 1 tsp. crushed red pepper flakes (optional)
  • 1/8 cup mozzarella cheese


Preheat oven to 350 degrees. Wash peppers and slice off tops. Remove seeds and membranes of peppers and set aside.

Heat olive oil in large skillet over medium heat. Add onion, garlic, and mushrooms and sauté until onions start to caramelize and mushrooms brown (about ten minutes). Add ground turkey and cook until turkey is evenly browned. Remove from heat and add mixture to medium-sized mixing bowl. Add cooked rice, parmesan cheese, tomato sauce, Worcestershire sauce, oregano and red pepper flakes. Stir together with spoon until mixed evenly.

Divide mixture evenly and spoon into each pepper. Place in a nonstick baking dish and bake for 40 minutes. Five minutes before peppers are done, divide mozzarella cheese and sprinkle on top of peppers.

Nutritional information (per serving): Calories: 417 | Total fat: 18.8 g (Saturated fat: 6.1 g) | Cholesterol: 93 mg | Carbohydrates: 31.6 g | Dietary Fiber: 6.1 g | Protein: 32.5 g


I enjoyed one of my stuffed peppers last night with a side salad.


But obviously, the pepper stole the show Winking smile.



Have a great day everyone!


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