Now that turkeys are on sale we are stocking up. I have cooked 2 turkeys this week so far and plan to do another one. We bake them then grind the meat in the food processor for ground beef replacement, and boil the bones down for turkey broth to replace veggie and beef bouillon. SO… I have been thinking and looking for ways to use it in new and exciting ways. I have not had stuffed bell peppers in a long time and they sounded good, so here it is.
Next time I will add some sausage to give it more flavor, but overall a great find!
5 ServingsPrep: 30 min. Bake: 20 min.
- 5 medium green peppers
- 1 large onion, chopped
- 2 teaspoons olive oil
- 1-1/4 pounds ground turkey
- 2 teaspoons ground cumin
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 7 ounces melted cheese replacer
- 1-1/2 cups soft bread crumbs (from Loaf that we made earlier in the week)
- 1/4 teaspoon paprika
Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
Transfer to a large bowl; stir in the cheese and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika.
Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender.
Yield: 5 servings.
Nutrition Facts: 2 filled pepper halves equals 323 calories, 10 g fat (trace saturated fat), 45 mg cholesterol, 771 mg sodium, 20 g carbohydrate, 4 g fiber, 40 g protein. Diabetic Exchanges: 5 very lean meat, 2 vegetable, 1 starch, 1/2 fat.