Stuffed Peppers « Foodie, Formerly Fat

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Stuffed Peppers

May 13, 2011 by Elizabeth

There are a million and one different ways of making this style dish. I’m sure that there is some “one authentic way” but, in my usual cavalier style I have pretty much ignored that idea in favor of simply combining flavors that go well together in a familiar way. I’m not a fan of raw green bell peppers, but cooked, softened, and stuffed with rice and veggies, they are pretty great.

I’ll admit right off the bat that these are time consuming. I tend to make them on one of the days that I don’t go to work because it takes more than an hour to prep all the ingredients, cook them, and then stuff the actual peppers. But it’s a great Sunday dinner, especially if you have a bunch of people coming and don’t have a gazillion dollars to spend cooking everyone a steak.

You’ll get up early with the kids and while they watch Sesame Street you can get everything done. Then you can forget about dinner until 30 minutes before you plan to serve it. Pop the stuffed peppers in the oven, set the table, and you’re done. These peppers are a full complete meal in themselves because stuffed into each pepper is packed full of vegetables, lean protein, and whole grain starch. They will be flavorful, filling, and satisfying and you’ll have the kitchen cleaned from cooking long before anyone ever eats dinner.

Stuffed Peppers

Ingredients

¾ cup uncooked Lundberg gourmet brown rice – cooked according to the package instructions

2 tbsp olive oil
1 Vidalia onion – finely minced
½ red bell pepper – finely minced
2 stalks celery – finely minced
10 oz cremini mushrooms – finely minced
½ tsp Ground dried coriander
½ tsp Ground dried dill
½ tsp Ground dried oregano
½ tsp Ground dried parsley
3 cloves garlic – finely minced
Kosher salt
Freshly ground black pepper

2 tbsp olive oil
1 pound ground turkey 93% lean
½ tsp ground dried poultry seasoning
Kosher salt
Freshly ground black pepper

1 can diced fire roasted tomatoes, 14.5 oz, drained
10 oz package frozen spinach
8 oz crumbled feta cheese

6 green bell peppers

Instructions

Preheat oven to 375 degrees.
Set rice to cook on the stove and spinach to defrost in microwave.
Remove tops from green peppers and bake in the oven until the peppers are cooked through, approximately 30 minutes (flip them half-way through).
In a large frying pan heat 2 tbsp olive oil and add onion, red bell pepper, celery, and mushrooms with 3 pinches kosher salt and 5 grind fresh black pepper. Sauté over medium high heat to release the water and cook down.
When veggies have cooked down to the point where they have released their liquid and the pan is again dry add coriander, dill, oregano, and parsley and stir to combine.
Add finely minced garlic and mix for 2 minutes then remove from heat and deposit veggies in a large mixing bowl.
Add 2 tbsp olive oil to the pan and add ground turkey meat breaking it into small pieces. Add 2 pinches kosher salt, 3 grinds black pepper, and poultry seasonings. Sauté until cooked through and add to mixing bowl.
When spinach is defrosted wring out excess water and add it to the mixing bowl.
Finely mince the canned tomatoes and add to mixing bowl.
When the rice is cooked through and there is no additional water add the rice to the mixing bowl.
Stir to combine all ingredients and finally add in 4oz of feta cheese and mix to combine.
When all items have cooled to the point they can be handled stuff the peppers and top with additional 4 oz of crumbled feta cheese.
Bake in 375 degree oven to heat all the way through and melt the cheese, approximately 30 minutes.

Omit the ground meat for a vegetarian stuffed pepper still full of flavor!

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Posted in Dairy, Dukan, Grains, Main Courses, Meat, Vegetables | Tagged Dukan, Feta, Mushroom, Onion, Rice, Spinach, Tomato, Turkey | 2 Comments

2 Responses

on May 14, 2011 at 8:03 am | Reply Lyn

These are a far cry from the 1950’s-style stuffed peppers that were a regular on the menu in my home while I was growing up. These are definitely the gourmet version.
on May 14, 2011 at 9:17 am | Reply Susan

One of the things I love about cooking is no matter how much you do it, there will always be things you’ve never made. (That’s right, I’ve never made a stuffed pepper!) Sounds great!

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Stuffed Peppers

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