These stuffed red and green peppers are low fat, gluten-free and dairy free. You can stuff peppers with whatever you like, so it's an easy recipe to experiment with. If you have children, it's also a way to hide vegetables in their favorite meats. All the ingredients I use are organic/free range.
- 3 medium sized fresh bell peppers (the red has the most flavor)
- 1 lb organic ground turkey
- 1⁄4 cup grated carrot
- 1⁄4 cup grated zucchini
- 1⁄2 cup finely chopped sweet onion
- 1 clove finely chopped garlic (or 1 T garlic powder)
- 1 egg
- 1⁄2 cup cooked white rice
- 2 tablespoons gluten-free breadcrumbs
- 2 tablespoons tomato sauce or 2 tablespoons ketchup
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons basil
- 3 dashes salt and pepper
- Preheat oven to 375, 15 minutes before cooking.
- Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside.
- Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty.
- Refrigerate the mixture for 1-2 hours to let the flavors set.
- Rub the peppers with a little olive oil.
- Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170.
- Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
- Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.