Passport & Plate - Healthy Stuffed Peppers
United States Outlying Islands | Friday, March 6, 2015 | 2 photos
Ingredients
-1/2 cup brown rice
-1 cup water
-1 pound lean ground turkey
-2 cloves garlic, minced
- 1 tablespoon ginger
-1 onion, chopped
-2 large red bell pepper
-2 yellow bell peppers
-1 (8 ounce) can natural tomato sauce
-1 tablespoon Worcestershire sauce
-salt and ground black pepper to taste
-1 (8 ounce) can natural tomato sauce
-1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
How to prepare this recipeCook rice with 1 cup water. (Follow directions on packaging).
Cook turkey, onion, garlic and ginger on stove top till brown about 5 minutes).
Remove the tops, seeds, and insides of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
Mix the turkey, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven at 350, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking. Enjoy!
The story behind this recipeI try to be a healthy eater, and fell in love with store bought stuffed peppers. When I saw all of the unhealthy additives, I decided to make my own.
