Thursday, July 26, 2012

Turkey & Zucchini Stuffed Bell Peppers


Turkey & Zucchini Stuffed Bell Peppers

Makes: 6 pieces • Size: 1 piece  Points+: 3 pts


  • 6 large bell peppers, tops sliced off and seeded
  • 1 pounds Jennie-O Extra-Lean Ground Turkey 
  •  1 to 6 cloves garlic, sliced or minced
  •  1/2 cup scallions, sliced
  • 1 medium zucchini, peeled & grated
  • 2 tsp ground cumin
  • 1/4 tsp sea salt (to taste)
  • 1/4 tsp ground black pepper (to taste)
  • olive oil cooking spray
  • 1/2 cup fat free shredded cheddar cheese 

Preheat oven to 450°. Slice the tops of the bell peppers off, remove the seeds. Rinse and Dry the bell peppers and set aside.  

Brown the turkey and crumble while cooking over medium heat in a pan.. Slice or grate the garlic. Slice the scallions. Add the garlic and scallions to the turkey when only a little pink remains. Grate the peeled zucchini and add to the turkey mixture. Add cumin, sea salt and black pepper. Simmer for five to ten minutes longer. 

Spray a foil lined glass pan with cooking spray. Set each bell pepper in the pan. Fill each bell pepper with a scoop of the turkey zucchini mixture until the peppers are full. Cover with foil.

 the foil covered pan in the heated oven for 30 minutes. Remove the pan from the oven. Sprinkle the cheese over each pepper and Enjoy!

I wanted to try something "different" last night in an attempt to squeeze more veggies in. I think I was pretty successful. One thing I needs more of a punch. So I think a smidge more salt might have helped, but I think it needs some spice. I'm not sure if I'll try ancho chili powder or crushed red pepper flakes, but I will try adding a bit more oomph to it next time.

I also had some rather extra large bell peppers so there wasn't quite enough filling to reach the tops of them, I may toss in some diced plum tomatoes and see if that won't help render the situation. Have fun with it and let me know what you add to it!

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