Thursday, April 1, 2010

Un-Stuffed Pepper Casserole

This is a total Grandma meal. You know the kind of meal after a day of bike riding or stick ball that my Sicilian Grandma would have called me in to eat. I've eliminated the pasta/rice element making it more low carb & weight loss surgery friendly but you and the non-ops in your life will never miss those useless fillers. It is such a yummy and satisfying meal.

I love roasted veggies. The house smells amazing when you are making them. When it's time to clean the veggie bin out I chop up red onions, peppers (sometimes eggplant), toss them with a little olive oil, salt & pepper and roast them. They will keep a few days in the fridge for tortilla pizzas, stirfry, salads, quick casseroles, mini meatloaf, soups, dips or you can toss them in a Tupperware and freeze them for another day and make this Un-Stuffed Pepper Casserole.

I served it for dinner the other night and there's some left for lunch today...

Shelly's Un-Stuffed Pepper Casserole

1 Yellow Onion, diced
4-6 Mushrooms, sliced
1 teaspoon Garlic, chopped
1/2 package Ground Turkey
1 cup Roasted Peppers and Onions
1 cup Tomato Sauce (I used Rao's Tomato Basil)
1 cup Cottage Cheese, plain, small curd
2 Mozzarella Cheesesticks, diced
1/4 cup (plus 1 Tablespoon, divided use) Parmesan Cheese, grated
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing

Saute onions and mushrooms till golden. Add garlic saute a minute more. Add turkey and cook till no pink is seen.

Add remaining ingredients except the 1 T of Parmesan. Mix till well combined. Pour into a Pyrex dish, top with Parmesan. Bake at 350 for 30 minutes.

If you like this, you'll probably like these other Eggface dishes:

Shelly's Mini Cheese Stuffed Peppers
Shelly's Burrito Peppers
Shelly's Cottage Stuffed Peppers
Shelly's Turkey Stuffed Peppers
Shelly's Crab Stuffed Mushrooms
Shelly's Spinach & Cheese Chicken Rollatinis
Shelly's Ham & Cheese Stuffed Chicken Rollatinis
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Stuffed Pizza Bites
Shelly's Spinach & Cheese Stuffed Mushrooms
Shelly's Stuffed Zucchini (Zucchini Ripieni)

4 comments:

Beverly said...

It sounds like another winner!!

I wanted to let you know that I finally got some torani and the Arrowhead multigrain pancake mix, so that I could make one of your protein cakes. THANK YOU!!!! I love it. It is just what I needed. I can't wait to try out as many flavors as possible.

You have really made it so much easier for me to enjoy food while sticking to my program. I can't thank you enough. :)

NightBird said...

Looks good! I think I'll try it!

kareninflorida said...

Looks yummy as usual. I just made a vat of unstuffed pepper soup last week & fortified it with many packets of the yucky beef broth, chicken broth, & tomato soup protein supplements I bought from my surgeon last year. Also, I used quinoa instead of rice, which made it more like a stoup (stewp?) because it thickens it up. The quinoa adds carbs, but it does have a little more protein in it than rice. Meanwhile, I've been digging riced/mashed cauliflower as my substitute for starches lately. I can't believe how good steamed cauliflower is when it's mashed w/parmesan cheese, a little bit of butter & some pepper! Next time I make unstuffed pepper anything (soup or casserole), I think I'll try adding some cauliflower as the "rice."

Shelley said...

My fiance and I LOVED this!!!!!! We just finished it and it was sooooooooooooooooooooooo good! Thank you for the awesome recipes!!