Updated: Jan 22
It’s that time of year when peppers, eggplants and zucchinis are in abundance. A great idea is to fill these veggies with a healthy tasty stuffing made of up lean protein, vegetables and grains such as brown rice or quinoa served in a vegetable-based sauce. This mixture can also be used for cabbage rolls.
2 large zucchinis, cut in half, cored and cleaned, or use 4 large cored peppers
450 g extra lean ground turkey or chicken
1 large onion, diced
2 medium ribs of celery, diced
1 medium carrots, diced
1 cup cooked brown rice or quinoa
1 tbsp. olive oil
1-2 tsp. garlic, chopped
1 tsp. dried oregano
1 small chili pepper, finely sliced (optional)
Salt and pepper to taste
Sauté turkey on medium high heat using a good quality sauté pan.
Cook until turkey turns brown and add oregano approximately 7 to 9 minutes. Stir constantly.
Remove cooked meat, set aside. Drain off any excess fat.
Decrease heat to medium, add oil, onions, and a pinch of salt. Cook until onions become soft for 3 to 4 minutes.
Add garlic, carrots, celery, chili pepper, black pepper and mix well. Cook for 4 to 5 minutes.
Add cooked turkey, mix well. Cook for 3 to 4 minutes.
Turn off heat and add brown rice.
Set aside and allow to cool.
Preheat oven to 350 F.
Fill peppers with cooled stuffing mixture, pack tightly.
To make sauce, mix tomatoes and garlic in medium sauce pan.
Simmer covered over low heat for 15 minutes.
Pour sauce into oven proof dish and place stuffed peppers.
Bake for 15 to 20 minutes.
Serve in a deep bowl with tomato sauce mixture.
Garnish with corn kernels and a small dollop of goat cheese, if desired.