Community Pick
" South Beach" Stuffed Bell Peppers
photo by LaurietheLibrarian
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 bell peppers
- olive oil
- 1 lb ground turkey
- 1 stalk celery, chopped with top
- 1 -2 garlic clove, minced
- 1 small onion, chopped
- 1 tablespoon minced fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon spike seasoning (for zest)
- 28 ounces ground peeled tomatoes
- 1⁄2 cup shredded cheese (or more)
- salt and pepper
directions
- Wash the peppers, cut the tops off, and place in oiled glass dish.
- Cover and microwave the peppers for 5 minutes.
- Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
- Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
- Stuff the peppers and top with cheese.
- Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
- Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.
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Reviews
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First off, I think the recipe needs to be revised because there is information and steps missing. It was not clear what kind of tomatoes to use (fresh? canned?) It tells us to cut the tops off the peppers but it never says to take out the seeds and membranes. And although worchestershire sauce was in the ingredient list the directions never told us when to add it. That being said, overall this was fairly tasty. I would suggest that if you try this recipe that you check your peppers in the microwave before the 5 minutes suggested. Mine were so overcooked by that time they were almost falling apart. Since I don't have Spike I substituted my own combo of herbs and spices and I added a little cheese in the meat mixture instead of putting it all on top. It was certainly fast and filling which is good when you are on SB phase one.
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Tweaks
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I used 1 lb. sweet Italian turkey sausage (thoroughly drained) and replaced the 28 oz. ground peeled tomatoes (I don't know what that is) with 6 campari tomatoes (small) and a heaping tablespoon of tomato paste, makes the peppers less runny. I used Sargento's reduced fat 4 cheese Italian blend and Mrs. Dash extra spicy seasoning blend (salt-free) instead of spike seasoning (I don't know what that is either). All in all, not bad for a south beach meal, beats plain chicken!
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This was so good! I made a few adjustments. I used lean ground beef, chopped up 2 medium sized tomatoes, did about 4 tbl worc.sauce, did garlic powder instead of garlic, omitted the celery and added a tiny bit more salt. I also added some fiesta blend cheese to the mix before scooping it into the peppers, then topped with more cheese, moz and fiesta blend, so darn yummy!!!! There is only two of us and 4 peppers was too much, next time I will just use 2 and then maybe save the rest of the mix and serve it over rice or I guess you could eat it in a tortilla or with nacho chips? This was yummy!!!
RECIPE SUBMITTED BY
I love cooking terrific food. Recipes that include chocolate tend to be my favorites. Unfortunately, I have a few kids who moan and groan whenever I cook something healthy. This is usually every night! I have referred many teachers to this site and have even used it for a class who was looking up International Meals for a special Parents Night!
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Update: We have been making our kids cook one night a week. This is working very well since they are learning great skills as well as learning to eat new foods (since they made it). The rules are ---balanced meal (meat, starch, veggie or two), you cannot make the same dinner two weeks in a row, and clean as you go!