Stuffed Peppers Extrodinaire

Name: Stuffed Peppers Extrodinaire
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 red peppers; 4 ounces ground turkey; 4 ounces tofu; 1 tablespoon olive oil; 2 carrots; 6 garlic cloves; 2 cups cabbage; 1/2 cup dried cranberries; 2 cups spinach; 1 green zucchini (small); 1 yellow zucchini (small); 2 tomatoes (Roma); 1 cup brown rice (cooked); 1 teaspoon salt; 1 teaspoon cumin; 2 teaspoons basil; 1/2 teaspoon oregano; 1/2 teaspoon italian seasoning; 1/4 teaspoon parsley; 1/4 teaspoon pepper; 1/2 cup cheddar cheese

Submitted by DayJahView

"I read once by a Dr. Rocine that one should strive to eat a "rainbow" of food each day thus eliminate the need for vitamin supplements. That was over 25 years ago. It makes sense. I try to stick to it with each and every meal--sneaking in color even if only in trace amounts. My family is healthier as a result and no less for the wear. Enjoy this nutritiously delicious Meal!"

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photo by DayJahView

Ready In:: 1hr
Ingredients:: 21
Serves:: 4

ingredients

4 red peppers
4 ounces ground turkey
4 ounces tofu
1 tablespoon olive oil
2 carrots
6 garlic cloves
2 cups cabbage
¹⁄₂ cup dried cranberries
2 cups spinach
1 green zucchini (small)
1 yellow zucchini (small)
2 tomatoes (Roma)
1 cup brown rice (cooked)
1 teaspoon salt
1 teaspoon cumin
2 teaspoons basil
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon italian seasoning
¹⁄₄ teaspoon parsley
¹⁄₄ teaspoon pepper
¹⁄₂ cup cheddar cheese

directions

Cook enough rice to make two cups of cooked rice. Trim tops off peppers and remove seeds. Place upright in pot covered completely with water. Boil five minutes to soften, drain and let cool. Drain and chop. Cook ground turkey and tofu in a skillet on the stove top, Drain excess fat/liquid. Slice garlic very thin, shred carrots and saute for 3 minutes. Chop cabbage, spinach and zucchini and saute 3 minutes more. In a large bowl combine rice, cooked turkey/tofu, vegetables, chopped tomatoes, cranberries and spices. Toss thoroughly to evenly distribute all the ingredients. Stuff this mixture equally into the four cooked peppers. Place Peppers tightly in a Covered baking Pan so they will not fall over. Bake at 350 degrees for 40 minutes, Remove cover, sprinkle tops equally with shredded cheese and bake uncovered 5 minutes more. Remove from oven and let stand 5 minutes prior to serving. Enjoy!

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RECIPE SUBMITTED BY

DayJahView

Wisconsin Rapids, Wisconsin

Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!

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