Wednesday, February 8, 2012

I'm Stuffed!

Dinner is complete and I'm stuffed!  And so was the pepper that I ate!  I absolutely LOVE stuffed peppers and sadly admit I have not made them enough.  Perhaps it was because tonight, in the process of cooking, I nearly burned the house down (and regretted removing the fire alarm from the kitchen).  Alas, once I got the smoke out of the house and got things back on track, I wound up making a delicious and healthy meal (adapted from the lovely Gina at Skinny Taste)!

Turkey Stuffed Peppers
1 lb lean chopped turkey meat
3 cloves garlic, minced
1/4 red onion, diced
1 tbsp chopped fresh parsley
1 tsp cumin powder
Salt to taste
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked Israeli cous cous
1 tbsp olive oil
1/4 cup reduced fat shredded cheese
Panko Bread Crumbs

Heat oven to 400°. Pour 1 tbsp olive oil into saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and and cumin and brown meat for several 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 cous cous and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat & cous cous mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Top peppers with cheese.  Cover tight with aluminum foil and bake for about 30 minutes.  Remove peppers from oven & remove foil.  Sprinkle peppers with panko bread crumbs, broil for 3 - 5 minutes (until crumbs are browned).

Dig in and prepare for your mouth to be amazed!

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