Lately, the husband and I have been eating much healthier. We've been cutting carbs as much as possible and making healthy substitutions to some of our favorite meals.
Every other week our outdoor mall has a farmer's market. I always go and stock up on produce. Peppers are the number one thing I go to get. They are 2 for $1.50. You can't beat that price!
I usually plan my menu before I go so that I know what to buy.
Since I knew I was going to stock up on peppers, I searched for recipes using them.
I've made stuffed peppers before, but they had rice and cheese on them
They were delicious but not the healthy, dairy free recipes I was looking for.
So, I went to one of my favorite places to find clean eating recipes, The Gracious Pantry.
We made this one tonight and loved it.
I didn't miss the rice or cheese and was full afterwards.
We will definitely be adding this to the menu rotation.
Courtesy of The Gracious Pantry
- 6 bell peppers – any color. I just happened to have green peppers.
- 1 1/2 pounds lean ground turkey meat
- 3 (15 ounce) cans of low sodium tomato sauce, no sugar added
- 1/2 large red onion
- 1/2 pound crimini mushrooms
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup veggie or chicken broth
- Preheat oven to 350 degrees F.
- Slice the tops off your peppers and remove the cores. Reserve the tops.
- Place your peppers in a baking dish (preferably one with a lid – but don’t panic if you don’t have one). Make sure the dish is small enough to fit the peppers snugly so that they can stand upright.
- Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
- Pop out the middles of your pepper tops and chop them, as well as the onion and mushrooms.
- Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
- Put your cooked veggies into a large mixing bowl and set aside.
- Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
- Add your spices.
- In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
- Return the entire mixture to the mixing bowl. Add your tomato sauce. Stir well.
- Fill your peppers with the meat mixture.
- Cover with a lid. If you don’t have one, cover tightly with aluminum foil.
- Bake for approximately one hour, or until the peppers are very soft.
- Cool and serve with a little sauce poured over the top.