Previously published in our 5 Day Pouch Test Bulletin Nov. 2012. Link Here to read the bulletin in our newsletter online archive. This is what my family is having for dinner tonight! I can hardly wait, the cooking aroma is teasing my hunger button! I hope you will try this recipe and let me know what you think!
|Featured Recipe: Turkey Filled Colorful Peppers|
I saw stuffed peppers carved to look like Jack-O-Lanterns on Pinterest
and it was such a clever presentation I just had to give it a try. I learned carving a pepper is much easier than carving a pumpkin, and gutting a pepper is much more pleasant than gutting a pumpkin. I used a paring knife to carve the peppers (red, orange, and yellow) before stuffing and then cooking following the recipe below.
This recipe is from my book, "Cooking with Kaye: Methods to Meals" on page 171. The peppers are stuffed with lean ground turkey and vegetables then baked in the slow cooker. The recipe calls for a topping of shredded Monterey Jack Cheese. In the example above I substituted a mixture of equal parts crumbled crackers and grated Parmesan cheese. I hope you'll give this a try - with or without a Jack-O-Lantern smile!
Use for Days 4 or 5 of 5DPT or Day 6 anytime!
Turkey Filled Colorful Peppers
Freeway Chef, delectable aroma,
low carbs, high nutrients, low calories
Oven-baked stuffed peppers require the ground meat be cooked in a skillet before the peppers are stuffed and baked. Slow cooker stuffed peppers eliminate this step while producing a moist meaty Protein First meal.
3 sweet bell peppers; assorted colors
1 (20-ounce) package Jennie-O® Lean Ground Turkey Breast
1 small onion, minced
1 carrot, grated
1 stalk celery, minced
1½ teaspoons Mrs. Dash® Original Seasoning
¼ teaspoon ground pepper
1 (8-ounce) can tomato sauce
1 to 2 cups chicken broth, reduced sodium
3 ounces shredded Monterey Jack
Directions: Wash and dry bell peppers. Depending upon how peppers will fit in your slow cooker remove stems and cut vertically so each pepper half will rest on its side; or cut top off so peppers will rest upright. Remove seeds and membranes; set aside. In a medium mixing bowl gently mix the ground turkey, onion, carrot, celery, seasoning blend, ground pepper, egg, and tomato sauce. Spoon mixture evenly in peppers; arrange peppers in slow cooker; add enough chicken broth to fill bottom of cooker 1 to 2-inches deep. Cover; set cooker to low and cook 4 to 6 hours or high and cook 2 to 4 hours. About 30 minutes before serving check meat for doneness using an instant-read meat thermometer: temperature should be 160°F. If turkey is done top peppers with cheese; return cover and continue cooking 10 to 15 minutes until cheese is melted. Serve warm.
Nutrition: Serves 6. Each serving provides 201 calories, 29 grams protein, 6 grams fat, 6 grams carbohydrate, 1 gram dietary fiber.
Try This: Prepare 2 cups cooked white rice and serve with stuffed peppers.
Reprinted with permission (c) LivingAfterWLS 2012
Cooking with Kaye: Methods to Meals
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