Stuffed Peppers/Zucchini Boats

So I have to say that we make these at least once a week (hence all the photos) in our home.  I started just following other recipes and have come up with my own version.  These peppers/boats are fancy looking and fun to make.  Not much prep time or mess to clean up, but a great meal where we always have leftovers for lunch the next day.

Inspired by these recipes:  http://www.skinnytaste.com/2008/11/turkey-stuffed-peppers-45-pts.html AND http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html AND http://www.adashofsass.com/2010/06/22/italian-and-southwestern-zucchini-boats/

stuffed peppersboats

Ingredients: 

  • 1 lb ground turkey, chicken, ground beef or sausage
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 3 large sweet red bell peppers, washed (use more for leftovers)
  • 1 cup fat free chicken broth (or water)
  • 1 jar salsa
  • 1 can of black beans (or kidney beans)
  • 1 bag of frozen corn (cooked)
  • 1 cup cooked brown rice or quinoa (we do not always add this – great without as well)
  • Olive (or Coconut) oil spray
  • 1/4 cup shredded cheese (Cheddar or Mexican blend)

Directions:

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion and garlic to the pan. Saute about 2 minutes and add ground turkey (or other meat). Season with garlic powderand cumin and brown meat for several minutes until meat is completely cooked through. Add jar of salsa, corn and beans, mix well and simmer on low for about 5 minutes. Combine cooked rice/quinoa (if you use them) and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour chicken broth (or water) on the bottom of the pan (for flavor and to prevent burning). Cover tight with aluminum foil and bake for 30 minutes. Top with shredded cheddar (or mexican blend) cheese and put back into oven for 5 minutes (or until cheese is melted).

**  You can add greek yogurt (better substitute for sour cream) if you like as well.  **

ENJOY :)

rainbow peppers peps pepps pepsps psps pepssss


Comments

Stuffed Peppers/Zucchini Boats — 10 Comments

  1. I’m glad I found this! I’m going shopping tonight and will definitely be making both the peppers and the zucchini boats :)

  2. Have you ever frozen these? I am thinking about making these for my freezer swap group, but I am wondering if they would be ok to freeze before cooking! Thanks! It looks really good.

    • Hi Rachel! I have not but I would guess that they would turn out okay. I have a friend who does a bunch of freezer swap and I need to do more of it for sure. Is your group open to anyone?

      • I am making them right now and plan on freezing a few. I didn’t read the directions carefully and add the broth to the mixture. OOPS! I don’t know what you mean by being open to anyone. We have eight members and have been meeting for the past four years. We are great friends and support one another. One of us has recently been diagnosed with celiac disease, so I wanted a recipe that she could eat, too. This one is perfect! Thanks! I will let you know how the freezing goes. If it doesn’t go well, I will just send them with the frozen mixture and fresh peppers to prepare themselves.

        • I am so glad you made them! How did the freezing work out? I just was not sure how it worked. I am a part of some FB groups where it is open to others who are on the same journey.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>