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Super healthy and veggie-packed stuffed peppers! You can substitute more vegetables for the meat if you’re vegetarian. Try lean ground beef or chicken if you prefer.
Preheat the oven to 400 F.
Coat the bottom of a skillet with extra-virgin olive oil. On medium-high heat, add the ground turkey and cook until it’s no longer pink, breaking it up and moving it around in the pan so everything gets cooked. Once fully cooked, remove meat from the pan and set aside.
Add a touch more oil to the pan, and saute the cabbage, onion and garlic. Cook until softened. Add the meat back into the pan.
Add the tomato sauce and chicken broth. Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
Once thickened, stir in the cooked brown rice. Remove from heat.
Place the peppers into a baking dish. Fill each pepper with the meat mixture. Don’t be afraid to stuff it above the top, as long as it stays in. If you have a little mixture left over, no worries. You can nibble while you wait!
Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
Finishing cooking in the oven about 15–20 minutes or until the desired doneness is reached. I don’t like my peppers too cooked. I like them to still have a little crispness to them.
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