Stuffed Peppers or Zucchinis

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.


Ingredients

  • 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

Directions:

  • 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.



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