Kate shared a great recipe earlier this week -- Stuffed Peppers... unstuffed! I had stuffed peppers while I lived in Alaska, but haven't had the motivation to make them, despite the fact that I love them. So, when I saw Kate's recipe, I knew it had to go on our menu. It's delicious and easy and tastes just like stuffed peppers, with half the work!
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UnStuffed Pepper Skillet - Modified from Kate
1/2 lb ground turkey (we use extra lean)
2-4 T minced onion (or 1/2 onion, diced)
2 medium carrots, sliced
3 bell peppers, seeded and cut into large chunks (we used green, yellow and orange)
1/8 - 1/4 tsp. pepper
1 15oz can of tomato sauce
1/3 C water
1 tsp. Italian seasoning
1/8 tsp. chili powder
2 C brown rice, cooked
mozzarella cheese, shredded... for topping!
Dice peppers and carrots and set aside.
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In a 10-inch (or larger) skillet, brown ground turkey with onion until meat is no longer pink. Drain grease, if necessary.
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Add peppers and carrots to the ground turkey, along with 1/3 C water. Simmer veggies, covered for 5 minutes.
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Add tomato sauce and Italian seasoning and stir to combine.
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Cover and bring skillet to a boil, and then reduce to a simmer for 10-15 minutes, until veggies reach desired tenderness.
When veggies are starting to get tender, add cooked rice.
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Stir and allow skillet to cook an additional 10 minutes until dish is warmed.
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Serve topped with shredded mozzarella cheese. It's delicious.
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Kate mentioned these are delicious wrapped in tortillas... I can't wait to try the leftovers in our homemade whole wheat tortillas with some black beans!!
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