On Thursday we get our farm delivery of organic produce. Included in our box this week were two red bell peppers and two good size zucchini. The last time I made stuffed bell peppers, my family loved them and somewhere in my travels I saw a recipe for stuffed zucchini. There are three of us at home right now, but there were only two peppers. I figured I would make the filling and use it to stuff both the peppers and the zucchini.
This was a great combo! The dish included our protein (turkey), starch (brown rice) and veggie (peppers and zucchini). There was actually a lot of the stuffing left over, so that can be another dinner served over rice, pasta or even baked potatoes. Mmmmm! Baked potatoes with this stuff sounds great!
Anyway, this dinner was very flavorful. The filling was pretty spicy and the generous vegetable portions balanced it out nicely. This dish packed a lot of flavor without a lot of fat and you get your veggies in the mix too!
2 red bell peppers
1 lb. ground turkey
1- 32 oz can crushed tomatoes
1 – 8 oz can tomato sauce
1/2 red onion
4 basil leaves, finely diced
1/4 cup chopped cilantro, diced
1 tsp chili powder
1 tsp paprika
1 tsp red pepper flakes
4 oz diced green chilies
2/3 cup brown rice
2 tbsp taco seasoning
Shredded cheddar cheese
Cut the tops off the bell peppers, but do NOT discard. Cut around the stem to harvest the pepper from the top and dice. Use a spoon to hollow out the zucchini, but don’t discard center. Dice scraped out zucchini. Don’t scrape the zucchini too thin or it won’t hold it’s shape during baking.
Brown ground turkey. Add onion and cook until transluscent. Add tomatoes, tomato sauce, basil, cilantro, chili powder, paprika, red pepper flakes, green chilies, rice, and salt and pepper to taste. Cook until rice is tender. Place bodies of peppers and zuccini in baking pan. Fill peppers and zucchini with meat/rice stuffing. Sprinkle shredded cheddar cheese on top. I used reduced fat cheese.
Bake in a 350 degree oven for 40 minutes.