Friday, December 21, 2012

Italian Stuffed Peppers

If you are looking for a good stuffed peppers recipe, this is one to try!  The Italian flavors were a nice change from using rice as a filler with ground beef or turkey.  Using bolognese sauce with the frozen spinach worked really well.  Hope you enjoy these as much as we did!
1 lb lean ground turkey (or lean ground beef)
3 bell peppers
2 cups spaghetti sauce (I used bolognese)
1 teaspoon Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, pressed)
1/2 teaspoon salt and pepper
1/2 cup frozen chopped spinach (De-thawed and squeezed dry with paper towel)
2 tablespoons grated Parmesan cheese + 6 tablespoons to garnish over top of each pepper

Preheat oven to 450 degrees.  Line baking sheet with foil (for easy clean up), coat with non-stick cooking spray.  Wash peppers and cut around the stem to remove.  Remove stems.  Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers.  Set peppers on baking pan.  Meanwhile, cook ground turkey in a large non-stick pan over medium-high heat.  Stir and break up the turkey while it's cooking.  When turkey is almost completely cooked through, add the sauce and seasonings to the pan.  Stir and continue to cook until the turkey is completely cooked (when it is no longer pink).  Add the spinach and Parmesan and stir until everything is well combined.  Scoop 1/2 cup of the turkey mixture into each pepper.  Sprinkle 1 tablespoon Parmesan over each pepper (or another low fat shredded cheese, such as mozzarella).  Bake for 20-30 minutes, or until cheese is melted, and lightly golden brown.  

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