Fresh Herbs And Turkey Stuffed Peppers Recipe
Preparation time: +/- 30 minutes
Portion: 3 (half of each pepper)
Calories per portions: Approximately 518
This recipe is easy to prepare and you can substitute some ingredients from the leftover vegetables in your refrigerator to avoid any waste. If you are vegetarian, I would recommend to replace the turkey with some tofu that you can grind in the blender. You can also use legumes such as lentils or white beans. Because of the protein it contains, it can be eaten as a full meal or as a side dish with a soup, quinoa, rice, or a salad. You can freeze them individually or bring them for lunch at work!
More About Peppers
Peppers are so tasty and always add a nice touch of color to every meal, but their colors are also based on the nutrients they contain. For instance, the green peppers contain less carbohydrates and vitamin C, while the red peppers contain more beta carotene, vitamin C, and folate. Their skin is rich in phenolic compounds, these are precious antioxidants which prevent chronic diseases such as cancer and cardiovascular disease.
Is pepper a fruit or a vegetable? From a cultural and horticultural viewpoint it is considered as a vegetable since they grow on herbaceous, annual and woody plants. However, according to botanists, the pepper is a fruit, because it is the part of the plant that contains the seeds. It seems that the right answer is still debatable…
– 2 cups Ground Turkey
– 3 Medium Peppers chopped in half
– Goat cheese or Boursin, (light if it’s possible.)
– 1 diced zucchini or 2 diced cousas (2 cups)
– 1 cup of fresh diced tomatoes
– 2 cups of chopped spinach
– 1 cup of chopped green onions (3-4)
– ½ cup of chopped fresh basil
– ½ cup of chopped fresh parsley
– 1 Tbsp of fresh minced rosemary
– 1 Tbsp of fresh chopped or dried oregano
– 1 tbsp of fresh chopped or dried Thyme
– 2 minced garlic cloves
– ½ tsp of sea salt and pepper
– 2 Tbsp of olive oil
– Zest and juice of ½ big lemon
1. In a large pan, pour a small amount of oil and cook the turkey and the zucchini on medium-high heat.
2. Once it’s ready, add the chopped green onions, spinach, oregano, rosemary, thyme, and stir for another 5-10 minutes and set aside.
3. In a big bowl, add and mix the diced tomatoes, basil, parsley, garlic, sea salt, pepper, olive oil, zest and lemon juice.
4. Once the ingredients in the pan are cooled down a little, add them to the other ingredients in the bowl and mix everything together.
5. Cover the surface of a large Pyrex with aluminum foil and pour olive oil evenly.
6. Place the 6 pepper halves in the Pyrex and fill each one of them with the preparation.
7. Cook in the oven for approximately 1 hour at 350 F or until it gets softer and roasted as you wish.
8. Take out the peppers from the oven and garnish the top with cheese crumbs.
9. Place the Pyrex in the oven again and broil the peppers for a few more minutes, until the cheese is grilled.
10. Serve on a bed of quinoa or with a salad and enjoy your meal! 🙂
Recipe made with love by Mélanie Dubreuil