Wednesday, November 18, 2015

Turkey and portabella stuffed peppers

Now that the weather is getting colder in the evenings, I like to have a warm comfort meal on Sundays.  It can be a little challenging to keep our Sunday dinners within the category of "comfort food" and healthy.  These stuffed peppers definitely provided in the comfort food department and were packed with healthy super foods!  They were very filling and absolutely delicious.

Turkey and Portabella Stuffed Peppers
6 bell peppers
1 1/2 lb lean ground turkey
1 can low sodium black beans
  1 can diced tomatoes
1/4 red onion
1 package portabella mushrooms
1 cup spinach
1 cup (cooked) brown rice
Shredded mozzarella

Dice red onion and mushrooms.  Heat a little oil, add onion & mushroom and cook until tender. (I use coconut because it's healthier but you can use EVOO or butter if you like.)  I forgot but adding garlic to this step would be yummy!
(When cooking mushrooms, I sometimes have to add more coconut oil than normal because they seem to absorb it quickly.)

The next step is to add in the spinach.  Here is a little tip.  To get perfect strips, cut it with scissors!  This also works really well with basil and now that I think about it, basil would be great in this dish but I forgot that too.  You should add it though!  Back to the spinach...stack all of the leaves in the same direction and cut into strips, stopping at the stem.  This also eliminates the step of having to tear all of the stems off.

Cook the spinach just long enough until it starts to wilt.  You still want it to be bright green.
Add this mixture to cooked brown rice.
In the same pan, cook your ground turkey.  Add the cooked turkey, black beans (drained and rinsed), and tomatoes to the stuffing.
 Here you will want to check the flavor and add salt, pepper and seasoning accordingly.  I used Italian seasoning and a little Tony's for some spice.

Hollow out your peppers and put them in a baking dish.  I chose not to pre-cook mine because I like them to still have a little crunch.  Also, they will soften more when they are reheated so keep that in mind if you are planning for left overs.  Another little trick: if your peppers won't stand up straight, cut a little off of the bottoms so that they will sit flat.  That's why you can see some holes in the bottom of mine.
Fill with stuffing and bake on 350 for 1 hour.  Add mozzarella and bake for another 5 minutes or so.  Just enough for the cheese to melt.
 Top with parsley.  You could also use basil instead!
Serve with marinara.

A lot of people either cover their stuffed peppers in marinara or add it to the stuffing before they cook their peppers.  I chose not to because I prefer a cleaner taste with just a little marinara on the side.  My husband likes his with extra marinara so this way we are able to make ours just the way we like it.

These peppers were really good and super filling.  I couldn't even finish one!  So needless to say, we had a lot of leftovers.  On the second night, we were getting a little sick of stuffed peppers so I diced up what we had left and made tacos out of them!


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