I don’t know what got into me last night, maybe I was craving Italian food like we had on Saturday (Alicia did order the Stuffed Peppers), but I got in my head (which is never a good sign) that I was going to make stuffed bell peppers. I’m a notoriously amateur cook (just ask my boyfriend, sister, grandmother, mother, best friend, you get the picture) and called my little sister, Elissa, for some details on how to best create this delicacy! After getting her advice (read: she told me to find a recipe), I found the grocery store and purchased ground turkey, minute brown rice, 4 bell peppers, canned pasta sauce, and mozzarella cheese. I’m 100 percent sure it is possible to make these A LOT more complex, but I’m also 100 percent sure it’s not possible to make them easier – These were super simple and super quick! I started cooking at 8, and these were done by 8:35 – And as a warning – they were massive!
- 1 pound ground Turkey
- 1/2 cup faux cornflake bread crumbs
- 2 cups of dry brown rice
- 1/2 teaspoon Italian seasoning
- 3 cloves garlic, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 small onion, finely chopped
- 4 bell peppers, tops cut off and seeded
- 1 (26 ounce) can spaghetti sauce
First, I cut off the tops of the peppers and cleaned them out, while I browned the turkey with some garlic, chopped onion, salt and pepper (Lots of garlic! It’s a staple in our apartment)
Next – and this might sound like a real cop-out – I partially cooked the rice per the microwave instructions … and then mixed the cooked rice into the turkey and added the canned sauce to speed up the process – Plus a couple more pinches of seasoning. While the mixture simmered a bit, I made a tiny bit of cornflake breadcrumbs to sprinkle on top (so easy, low in calories, and adds such a good crunch!) and dropped a pinch of shredded mozzarella into the bottom of each pepper.
It was MUCH easier to fill the peppers with the mixture than I thought, and I had more than enough for another two peppers (next time, I’ll get six!). I sprinkled a little mozzarella, then the faux breadcrumbs on top to give it a crunch and popped in the over for 30 minutes.
And we’re definitely having the leftover peppers for dinner tonight!