Healthier stuffed peppers with ground turkey, wild brown rice, and kale topped with chunky tomato sauce and mozzarella cheese.
Yum, is all I have to say. I have been wanting to make stuffed peppers all summer but now that the weather has finally cooled down I figured it was a good time.
On Saturday I went to my local farmers market which happens to be the biggest one I have ever been too, and I love that. This market is filled with a few different farms that provide fresh vegetables, local pickles, cheese, meats, pasta, coffee, prepared foods, and even flowers. I picked up a few things for this recipe there: kale, bell peppers, and onion, I also got some apples and a seedless watermelon.
These healthier stuffed peppers were so filling and will be perfect as leftovers for lunch or dinner another night. They are so tasty and you will love them. On a side note I was going to use one of my preferred jarred tomato sauces to make things easier but when I was walking home from the market the tomato sauce fell through the bag and the jar broke spilling everywhere. I was already home so I decided to make my own chunky tomato sauce with a can of chopped tomatoes.
Here’s what you will need:
- 6 bell peppers of your choice cleaned and halved
- 2 cups of cooked brown rice or wild brown rice
- 1 pound of lean ground turkey
- 2 garlic cloves
- 1 onion chopped
- 2 tablespoons of chopped cilantro
- 3-4 cups of chopped kale
- 1 tsp garlic powder
- 1 tsp cumin powder
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup of your favorite tomato sauce or make your own *see below
- shredded mozzarella cheese for topping
What to do:
- Preheat oven to 400 degrees.
- *If you are making your own tomato sauce begin by heating 2 tablespoons of olive oil, then add 1/4 a chopped onion, 2 garlic cloves and cook until translucent. Season with salt, pepper, italian seasoning, basil, garlic powder, and crushed red pepper flake. Add a bigger can of chopped tomato in juices and let simmer. Add a pinch of sugar and let sauce cook and thicken while preparing the peppers.
- Ignore that step if you are using a jarred tomato sauce and begin by heating 2 tablespoons of olive oil in a sauté pan. Add onion, chopped garlic and cilantro let cook for 4 minutes. Add meat until browned and season with salt, pepper, cumin, garlic powder, and italian seasoning.
- Once brown add 1/4 cup of tomato sauce * see above if needed* and chopped kale ( a little bit of chicken stock if needed) and cover with a lid. Let simmer on low for about 5-7 minutes until kale is cooked and wilted.
- Combine meat mixture with cooked wild brown rice in a mixing bowl.
- While meat is cooling prepare bell peppers on a baking tray with non-stick spray, season peppers with salt and pepper. Spoon the meat and rice mixture into the peppers with as much as you can. Top with a little more tomato sauce and cover with tin foil. Bake for 35 minutes at 400 degrees.
- After 35 minutes take peppers out of oven and top with mozzarella cheese, broil on high until cheese is melted. (watch oven so they don’t burn) Serve with a green salad and enjoy.