Stuffed Bell Peppers

My mother in-law has thrown up her hands.  How the heck does she make food for her family? Her son has given up all tyramine laden foods which includes many cooking staples including onions and msg (and is trying a low carb diet – ugh).  Her daughter in-law (me) is a lactose-intolerant vegetarian.  Her other son and daughter in-law are kosher vegetarians and there’s a toddler (and all the food struggles that go with her).  Hands…in…the…air.  I don’t blame her.  Its freakin’ hard to cook something edible, with flavor…and edible.  

Okay, here’s a recipe that actually got two thumbs way up and also meets the hubby low carb criteria.

Ground Turkey Stuffed Bell Peppers 

1-2 lbs ground turkey

4 bell peppers (Red, yellow, orange, green are all fine)

2-3 cloves of garlic minced

2 leeks finely chopped

1 zucchini finely chopped

8 slices american cheese, 4 chopped (optional)

2 tbsp. canola oil

Salt and Pepper

Pinch of paprika

Preheat oven to 350F. Bring a large pot of salted water to a boil.  Chop off tops of bell peppers and clean out the seeds.  Submerge the bell peppers in boiling water for 5 minutes and then place on paper towels to drain and dry.  Heat 2 tbsp. of oil in a large pan over medium heat.  Saute garlic, leeks and zucchini until onions are transparent and golden and zucchini is cooked through.  Transfer vegetables to a bowl and add the remaining 2 tbsp. oil to the pan. Add the ground turkey and saute until browned.  Mix meat in with the vegetables.  Add the chopped American cheese to the mixture (or leave out the cheese if you’re a lactard like me).  Place bell peppers in a deep baking dish and fill with the meat and vegetable mixture.  Cover with aluminum foil and bake in the oven for 15 minutes.  Place the rest of the cheese slices over the bell peppers.  Place under the broiler for 1-2 minutes until the cheese melts.  


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