Stuffed peppers are one of those classic comfort food dishes. I remember my Mum making them when I was a child. They were one of my Dad's favorite meals. Of course as a child I ate all the filling and left the big green "cup" behind. My Mum's version like most stuffed pepper recipes was stuffed with ground beef, tomatoes and rice.
I wanted to make a weight loss surgery friendly, low carb version because as a post-op RNYer I don't do rice (my choice.) Overindulgence in simple carbs like rice (pasta, bread & potatoes) was the reason I needed to get my stomach severed and my guts rearranged. So I just don't go there now.
My post-op mantra: You can't continue the same behaviors and expect different results
Everyone's journey is different. This is what I have to do for me. I know what I have no control of so I don't open that door. You know what I'm saying.
I replaced the simple carb rice bulk with a saute of yummy vitamin packed veggies. Much better for you and waaaaay tastier.
These are soooo good. Company's coming good. For company I'd serve them with a simple green salad and a nice bottle of vino.
Shelly's Turkey Stuffed Peppers
3/4 pound Ground Turkey (about 1/2 a package)
3 peppers of any color, stems cut off, seeded, and then cut in half lengthwise
1 Zucchini, diced
1 Yellow Onion, chopped
1 small Eggplant, diced
3 cloves Garlic, minced
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 teaspoon Oregano
1 Tablespoon Fresh Basil, chopped
1 cup Marinara Sauce (I used jarred Rao's)
2 oz. Goat Cheese (Chevre)
1/4 cup Shredded 4 Cheese Italian Blend
Olive Oil for sauteing
Preheat the oven to 350 degrees.
Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 20 minutes. Remove peppers, drain any water that has expelled from the peppers and set aside. Increase oven temperature to 400 degrees.
Saute onions, zucchini, eggplant till golden and soft about 8 minutes. Add garlic cook 1 minute more. Set aside.
Saute turkey till no pink is seen. Add turkey and tomato sauce and seasonings to veggies. Cook for 5 minutes till most of the liquid is reduced.
Off heat add crumbled goat cheese. Mix to combine. Use an ice cream scoop to spoon mixture into partially cooked pepper halves.
Top with shredded cheese. Bake at 400 for 20 minutes.
Depending on the size of your peppers you may have a little extra filling. If you do sprinkle cheese on it and bake it along side the peppers.
Highlights of the Day:
* OK so after yesterday's post I got a bunch of emails and everyone was scarily jazzed about coming to my "Ugly Christmas Sweater Party." It is next year but if you want to get a head start may I suggest hitting the clearance racks after Christmas. You know find yourself a really ugly one everyone passed up this year or you could hit a Thrift for some vintage fugliness. Hell I may not be able to wait till next Christmas... Christmas in July? I'm thinking turn up the AC and bring it on.
* Getting my crazy mop of hair cut today. I think it's all the protein I eat post-op it grows like a freaking weed. Is it just me?
Might treat myself to a pedicure too if I have time. I'm working for Gail this morning. Easy stuff though no cooking just assembling those little lunchbox things you get at conferences/meetings. You know... sandwich check, cookie check, fruit... shouldn't be an all morning thing.
* Right now. Sipping on coffee with Sugar Free English Toffee syrup in it. Mmmmm. Listening to music. Warm fuzzy blanket.
Listening to: "Gotta Be Somebody" Nickelback