Stuffed Red Peppers w ith Tu rkey and Collards
This simple recipe takes only minutes of hands- on prep, but looks special enough for a festive dinner. You can blanch the peppers and make the filling ahead of time, then stuff the peppers and bake just before serving. For variations, add chopped broccoli, minced spinach or mushrooms, and serve with a simple sauce made with kefir, lemon juice, garlic, and minced herbs. 4 medium red bell peppers
2 Tbs. olive oil
1 lb. ground turkey breast
2 small carrots, diced
1 cup finely chopped collard leaves ½ cup diced red onion
4 garlic cloves, finely minced
½ tsp. salt
¼ tsp. black pepper
½ cup cooked quinoa
¼ cup sunflower seeds
2 Tbs. minced rosemary leaves
½ cup grated Asiago or Parmesan
cheese, if desired
Chopped parsley and additional cheese
for garnish, if desired
1. Preheat oven to 375° F. Bring large pot of salted water to a boil.
2. Cut tops off bell peppers, and remove seeds. Submerge peppers in boiling water, and cook 3– 4 minutes, until crisp- tender; do not overcook. Transfer peppers to colander, and rinse with cold water to stop cooking. Drain thoroughly and arrange, cut side up, in 8x8- inch glass baking dish.
3. Heat olive oil in large skillet over medium heat. Add turkey, and cook until lightly browned and cooked through. Add carrots, collards, onion, garlic, salt, and pepper. Cook 5 minutes longer, until carrots are tender. Stir in quinoa, sunflower seeds, and rosemary and heat through. Stir in cheese, if desired.
4. Fill peppers with turkey and collards mixture. Bake 20 minutes, or until filling is hot and peppers are very tender. Remove from oven, and sprinkle with parsley and additional cheese, if desired. Serve immediately.
Per serving: 380 cal; 35g prot; 16g total fat ( 3.5g sat fat); 24g carb; 65mg chol; 580mg sod; 6g fiber; 9g sugar