Stuffed peppers are one of my favorite things to make when I wanna eat skinny. They’re so versatile. I’ve stuffed them with taco meat, buffalo chicken, sausage and veggies, and they’re all great. I had a bag full of peppers that I got from the farmers market last weekend and opened it up to get to work on making some stuffed peppers….until I cut a few peppers open and saw some bad spots that needed to be cut out. By the time I cut out the bad spots I didn’t have any peppers left that weren’t pointed on the ends.. So no peppers that would stand up for stuffed peppers. So I improvised.
I chopped up the peppers and decided to make it on the stove top. It still tasted fantastic, was much quicker because I didn’t have to bake it, used less dishes and was so much easier to eat! I may have accidentally stumbled upon a new way to make all my “stuffed” peppers.
- 1 lb of extra lean ground turkey
- 4 1/2 bell peppers, chopped. Combination of red, orange and yellow or whatever you prefer.
- 1 onion, chopped
- 1 cup of brown rice
- 2 tablespoons of minced garlic
- 1 tablespoon of olive oil
- 4-5 shakes of Worcestershire
- 2 tablespoons cajun seasoning
- 1 tablespoon mesquite spice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 cup chicken broth
- 1 cup of mozzarella
- Green onions for garnish
- Cook Brown rice according to package directions and set aside.
- Saute onion, garlic and peppers in oil over medium heat until tender and fragrant.
- Add in ground turkey and cook until it’s no longer pink.
- Drain turkey and veggies and return to skillet.
- Add worcestershire and seasonings and spices, chicken broth and rice.
- Stir and simmer for 5 minutes.
- Add cheese to top and wait until cheese it melted and it’s ready to garnish and be served! 🙂