Supreme Stuffed Peppers with Turkey and Sage

Let’s be real, sometimes we get a little sick of chicken breasts but want to make sure the protein we are choosing is lean. So tonight we are working with extra lean ground turkey instead! The combination of rice, turkey, tomato, herbs and spices jam packed into some halved peppers, makes it a serious winner. Sometimes I’m not sure if a new recipe is going to fly with Jon but this one is apparently one of his new faves! So get crazy and stuff some peppers tonight 😉

Supreme Stuffed Peppers w Turkey and Sage (makes 6 servings, 1 pepper=1 serving):

6 peppers, halved and seeds removed

2lb of extra lean ground turkey

1 cup of onions, diced

3 cloves of garlic, diced

1 cup of jasmine rice (rinsed)

1 tbsp of sage

2 tbsp of smoked paprika

1 tbsp chili powder

1 tbsp cumin

1 tbsp coriander

14 oz of crushed tomatoes (1/2 a large can)

2 tbsp sriracha (more or less depending on how spicy you like it)

salt and pepper to taste

3 tsp coconut oil

fresh parsley (optional)

1) Set the peppers in a casserole dish greased with 1 tsp coconut oil and bake for 15 mins at 350 degrees or until they start to soften slightly. Take out and set aside. 

2) Bring 2 cups of water to a boil then add the rinsed rice. Reduce the heat to low and cook for 15 mins or until all water is absorbed and rice is cooked. Set aside. 

3) Using the remaining coconut oil, saute the onion and garlic in a large pan over medium high heat for about 5 mins or until they start to soften. Add in the ground turkey and cook with the spices until no longer pink. Add in the crushed tomato, sriracha and salt and pepper to taste. 

4) Add the cooked rice into the meat mixture, combining thoroughly. Feel free to add any more spices/herbs you may like to make it as spicy/flavourful as you like. Stuff the par cooked peppers as packed as you can with the rice/meat mixture. Put the casserole dish of peppers back into the oven and bake until the peppers are cooked through but not too soft (about 15 mins). Sprinkle with parsley and enjoy!

Macronutrient Breakdown (for 1 whole pepper or 1 serving):





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