I found a riceless stuffed pepper recipe from Shape magazine. I tweaked it to suit me.
Stuffed Peppers
- 2 green peppers cut in half and seeds and membrane removed
-olive oil
-1 pound ground turkey
-1 sweet yellow onion, diced
-garlic, 2 cloves minced
-1 small zucchini, diced
-a handful of brown mushroom, diced
-1 tomato, diced
In a skillet brown the turkey, onion, and garlic with some olive oil until almost cooked through. Drain the fat from the pan. Add the zucchini and mushrooms to the pan until tender and turkey is cooked through. Turn off the heat and stir in the tomatoes. Add the stuffed pepper filling to the pepper halves. Put a little water into the bottom of a baking dish and bake the peppers. Bake at 350 degrees for 35 minutes with the baking dish covered in tin foil. After 35 minutes remove the tin foil and continue baking for another 30 minutes.
Stuffed Peppers
- 2 green peppers cut in half and seeds and membrane removed
-olive oil
-1 pound ground turkey
-1 sweet yellow onion, diced
-garlic, 2 cloves minced
-1 small zucchini, diced
-a handful of brown mushroom, diced
-1 tomato, diced
In a skillet brown the turkey, onion, and garlic with some olive oil until almost cooked through. Drain the fat from the pan. Add the zucchini and mushrooms to the pan until tender and turkey is cooked through. Turn off the heat and stir in the tomatoes. Add the stuffed pepper filling to the pepper halves. Put a little water into the bottom of a baking dish and bake the peppers. Bake at 350 degrees for 35 minutes with the baking dish covered in tin foil. After 35 minutes remove the tin foil and continue baking for another 30 minutes.
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