Name: Stuffed Green Peppers with Turkey & Portobello Mushroom & Filling in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 65 min
Ingredients: 4 Green Peppers; 8 oz Ground Turkey Breast; 2 Portobello Mushrooms; 3 cloves Garlic; 1 tbsp Worcestershire Sauce; 1 bunch Green Onions; 1 cup Diced Orange and Red Peppers; ¾ cup Cooked Rice; 1 tbs Olive Oil; 1 tspn Chipotle Paprika (or use Paprika and some chili flakes); 1 tspn Thyme; 1 cup Fresh Herbs Cilantro/Parsley/Basil (or use 1 tsp each dried herbs); 4 lg Tomatoes, blanched, peeled and chopped (Or you can use a can of diced tomatoes); 2 tbsp Tamarind sauce

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Green Pepper stuffed with Turkey and Rice — Green Pepper stuffed with a delicious turkey, mushroom and rice filling in a fresh tomato sauce

So Delicious! Fresh Green Peppers stuffed with a savoury mix of turkey, rice and portobello mushrooms. And it’s only $9 for 4 servings! The bonus is it’s under 250 Calories.

WW score is a 7, which is perfect.

Who says ground turkey has to be bland?

There are quite a few steps in this recipe but some can be done simultaneously (like boiling the water while you slice and dice)

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Stuffed Green Peppers with Turkey & Portobello Mushroom & Filling in Tomato Sauce

Prep Time15 mins

Cook Time30 mins

Filling Cooking Time20 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American

Keyword: Green Pepper, Ground Turkey, Portobello Mushrooms

Calories: 246kcal

Cost: 9

Ingredients

4 Green Peppers
8 oz Ground Turkey Breast
2 Portobello Mushrooms
3 cloves Garlic
1 tbsp Worcestershire Sauce
1 bunch Green Onions
1 cup Diced Orange and Red Peppers
¾ cup Cooked Rice
1 tbs Olive Oil
1 tspn Chipotle Paprika or use Paprika and some chili flakes
1 tspn Thyme
1 cup Fresh Herbs Cilantro/Parsley/Basil or use 1 tsp each dried herbs

Sauce

4 lg Tomatoes, blanched, peeled and chopped Or you can use a can of diced tomatoes
2 tbsp Tamarind sauce I used Maggi but if you don't have it, give it a slosh of Balsamic vinegar to add some body and richness to the sauce

Instructions

Prepare Ahead of Time

Boil Rice – I used Basmati but wild rice is awesome
Bring a large pot of water to the boil
Remove tops off green peppers and get rid of all seeds and as much of the white pith as possible
When the water is boiling, use a pair of tongs and place the green peppers in the water to blanch them, and fill the cavities with water too. Don't leave them in too long, you don't want to cook them!
Remove the peppers from the pot – IF YOU ARE USING FRESH TOMATOES, KEEP THE WATER – and place the drained peppers in your baking dish, standing up close to each other so they won't collapse
Put a wee cross with a knife on each tomato and stick it in the hot pan of water for a couple of minutes so that the skin peels easily, then chop 'em up

SAUCE

Put chopped tomato in a small pot
Add Tamarind sauce (or Balsamic, or any fruit based chutney actually)
Cook down til it thickens a little, add a little salt and pepper

FILLING

Preheat over to 350°
Put Olive Oil in skillet, and add green onion and garlic and saute until opague (2 min)
Add ground turkey and cook til no pink shows – yeah, now it's grey…
Add chopped peppers and cook for another 2 minutes
Add chopped portobello mushrooms and cook for another 2 minutes
Add Worcester sauce, herbs and spices, and salt and pepper to taste
Add Feta Cheese – it will kind of bring the whole thing together
Fill each of the green peppers to the brim with filling
Pour tomato sauce over top
Put grated cheese on top of each pepper
Place in pre-heated oven for 30-40 minutes. I like the peppers to be crunchy still, so 30 minutes works for me.