Tuesday, February 7, 2012

Stuffed Peppers recipe

A couple of my amigas have asked for this so here ya go! My husband and I love it- hopefully you do too. We are used to "diet/healthy" food, so hopefully you think it's as good as we do.. you never know! lol

Clean Eating Stuffed Peppers
Makes 4 large

3/4 cup uncooked Quinoa
Low-sodium fat-free chicken broth (1 cup)
4 large bell peppers
1 onion
1 pound lean ground turkey
1 heaping TBSP smokehouse maple seasoning (McCormick)—this makes it taste like sausage!
½ tsp ground fennel
½ tsp oregano
1 clove garlic
½ cup grated parmesan reggiano
salt & pepper to taste
¼ cup grated reduced fat mozzarella cheese

Start by cooking the quinoa in the chicken broth.. boil, then simmer on low til water is soaked up (about 20 min), fluff with a fork. You could also use brown rice.

Snip the very tips (bottom) of the bell peppers so that they’ll stand. Slice the tops, removing the stem, but keep some of the pepper to chop up. Hollow out the peppers and remove seeds., and place in a baking dish coated with Pam.

Cut up the bits of the top along with the onion.

Saute the ground beef in a pan, and add the smokehouse maple seasoning. 

Although this has a little sugar and salt in it, it’s a great alternative to turkey sausage, which is processed, and has way more sodium.  Add the bell pepper and onion, and sauté for a few minutes.

Add the fennel, oregano, garlic, salt and pepper and stir.
Add the cooked quinoa, and parmesan reggiano.

Stuff the peppers tightly with the mixture and bake at 375 degrees for 30 minutes.

After the 30 minutes, top with mozzarella cheese and bake another 10-15 min, til cheese is melted and slightly browned.

*You could make this vegetarian-style by replacing the ground turkey with mushrooms.

Yummy yum! Here's the nutritional stats per serving (each pepper):
390 calories
10 grams fat
32 grams protein
34 carbs
635 mg sodium
5 grams sugar

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