In your farm share this week:
Turkey Stuffed Peppers
-courtesy of skinnytaste.com
- 1 lbs lean ground turkey
- 1 garlic, minced
- 1 onion, minced
- 1 Tbsp fresh cilantro or parsley, minced
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp salt
- 4 sweet peppers, washed
- 1 cup vegetable or chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- 6 tbsp shredded cheddar cheese
Heat oven to 400°F. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 45 minutes. Carefully remove the foil and serve right away.
Additional Recipes this Week:
