Things I like Thursday: Winner Dinners

Tried a new recipe on Tuesday night, which was a winner with Dan.  (If you didn’t know, he’s SUPER picky).  It was pretty easy, so that’s my kind of meal!

This post is a good reminder to quit being so lazy and only using my cell phone for photos.  I have a decent point and shoot AND a fancy DLSR.

While this recipe calls for turkey, I am certain it would be good with any type of meat.  Not sure about tofu, but I bet beans instead of meat would be good too.

Light and Colorful Turkey Stuffed Peppers

source:  Jennie-O Turkey

2 bell peppers, preferably a mix of yellow, green and/or red

1/4 cup chopped onion

2 cloves garlic, minced

1/2 package Lean Ground Turkey (I used spicy)

1 tablespoon fresh basil or 1 teaspoon dried basil leaves

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

1 (14 1/2-ounce) can low sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked white or brown rice (I used brown)

3/4 cup low-fat shredded Cheddar cheese, divided (I only used half of this)

Paprika (optional)

Chopped fresh parsley or fresh basil, for garnish

Heat oven to 375°F. Cut 2 bell peppers, preferably a mix of yellow, green and/or red lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop the cooking process. Drain peppers well and place peppers cut side up in a 8×8-inch baking dish. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 cup chopped onion and 2 cloves garlic, minced; cook 5 minutes, stirring occasionally. Crumble 1/2 package  Lean Ground Turkey into skillet and cook according to the directions on the package. Always cook turkey to well-done, 165 degrees as measured by a meat thermometer. Add 1 tablespoon fresh basil or 1 teaspoon dried basil leaves, 1/4 teaspoon salt (optional) and 1/4 teaspoon freshly ground black pepper. Add 1 (14 1/2-ounce) can low sodium diced tomatoes or seasoned diced tomatoes, drained and 1/2 cup cooked white or brown rice; continue to cook 5 minutes or until heated through and most of the juices have reduced. Remove meat mixture from heat and stir in 1/2 cup low-fat shredded Cheddar cheese. Mound heaping 1/2 cup of the mixture into each of the pepper halves. Bake 20 minutes or until the filling is hot and peppers are tender.  

The ones on the left are mine, no cheese in them.  Ones on the right are Dan’s, they have 1/4 cup cheese in the filling.

 

Dan’s were sprinkled with a small amount of cheddar cheese.

Mine didn’t have cheese in the filling, just on top and it’s dairy free.

Serves 4, 1 half pepper per serving.   We actually both ate two. 

WW information with my different modifications, this is for a serving with 2 halves:  My peppers with DF cheese:  6P+.  Dan’s peppers with 2% cheese: 7 P+.  Please also note that I used spicy turkey, which is lean, not extra lean.  If you use extra lean meat, your peppers will have a lower cal, fat, and P+ value. 

 

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