They say necessity is the mother of invention, and tonight proved that to be true once again! I had ground turkey with a quickly approaching “eat or freeze by” date, but I made fajitas a couple nights ago so I wasn’t about to do tacos. I thought maybe Beef Stroganoff would be good but I didn’t have mushrooms, and then thought I could do Shepard’s Pie but I didn’t have any corn or potatoes. Upon staring at the contents of my fridge, I was reminded that I had bought the club pack of bell peppers on a whim during my shopping trip on Monday, so had 3 bell peppers on hand. That’s when I decided: stuffed peppers!
I had never made stuffed peppers before tonight—heck, I had never even eaten stuffed peppers!—so I’m still clueless as to what traditionally goes in them. I totally made this up as I went along, but lucky for me (and my husband!) my spontaneity birthed one of the tastiest healthy meals we’ve had in a while!
Stuffed Pepper Stroganoff
Prep Time: 20 minutes |Total Time: 50 minutes | Serves: 4
Pre-heat oven to 375
- 4 bell peppers (red, yellow, orange or green — color doesn’t matter)
- 2 T extra virgin olive oil
- 1/2 sweet onion, minced
- 3-4 cloves garlic, minced
- 1 lb ground turkey
- Salt & pepper, to taste
- 1 cup beef broth
- 2 shakes of crushed red pepper (optional)
- 3/4 cup shredded cheddar
- 1/4 cup plain, full-fat plain yogurt
- 4 T plain, full-fat plain yogurt
- Trader Joe’s Basmati Rice Medley (cooked according to package)
- In a cast iron skillet on medium heat, add 2T extra virgin olive oil and toss in minced onions and garlic
- Once onions are translucent, add ground turkey. Salt & pepper, to taste. Cook until meat is no longer pink.
- Add 2 shakes of crushed red pepper, if desired.
- Add beef broth, lower heat slightly. Stir occasionally. Once meat begins to absorb the beef broth, add 1/4 cup Greek yogurt.
- Let simmer until the majority of the broth has been absorbed.
- Meanwhile, cut the tops off the 4 bell peppers and remove seeds and white core. Place standing up in 8×8 pyrex dish (I used the tops as leverage to keep the peppers standing straight but otherwise they’re unnecessary).
- Inside the bottom of each pepper “cup”, add a pinch of shredded cheddar and 1 T of Greek yogurt (I believe this is what helped keep the meat moist)
- Fill each “cup” with the meat mixture. Top with remaining cheddar cheese.
- Bake in pre-heated oven for 30 minutes.
- Plate one stuffed pepper on a bed of rice