Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables

4 green bell peppers, tops removed, seeded1 pound ground turkey2 tablespoons olive oil1/2 onion, chopped1 cup sliced mushrooms1 zucchini, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1 cup fresh spinach1 (14.5 ounce) can diced tomatoes, drained1 tablespoon tomato pasteItalian seasoning to tastegarlic powder to tastesalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes. Amount Per Serving  Calories: 306 | Total Fat: 17.9g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Stuffed Peppers with Turkey and Vegetables

Servings Per Recipe: 4  Calories: 306

Total Fat: 17.9gCholesterol: 84mgSodium: 554mgTotal Carbs: 10.2g    Dietary Fiber: 3.2gProtein: 25.4g

Saag Curry With Tomato and Peppers

Saag Curry With Tomato and Peppers

on October 14, 2010
Recipe #439423

A delicious, quick and easy vegetarian (vegan friendly) curry, that can easily be adapted depending on what you have left over in your fridge/cupboard. In this version I used chopped carrots as we had some in but this can be replaced with other veg just as easily.

Serving Size: 1 (157 g)

Servings Per Recipe: 4

Amount Per Serving% Daily ValueCalories 80.1 Calories from Fat 3544%Total Fat 3.9 g6%Saturated Fat 0.5 g2%Monounsaturated Fat 1.7 g8%Polyunsaturated Fat 1.4 g7%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 82.5 mg3%Potassium 453.5 mg12%Magnesium 39.0 mg1%Total Carbohydrate 10.7 g3%Dietary Fiber 3.1 g12%Sugars 4.2 g16%Protein 2.1 g4%

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Oct 14, Sauteed Piquillo Peppers

Pimientos del piquillo rehogados

Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.

The addition of the milk is not traditional, but I have found that it combines with the olive oil to make a whitish and surprisingly delicious sauce.

6 tablespoons olive oil1 clove garlic, thinly sliced1 (10-ounce) jar preserved whole piquillo peppers (about 18 peppers)Salt1/4 cup whole milk

In a saute pan, heat the olive oil over high heat. Add the garlic and saute for about 2 minutes, or until it begins to turn golden.

Add the piquillo peppers, decrease the heat to medium-low, season with salt, and stir briefly to blend the ingredients.

Add the milk, decrease the heat to low, and cook, swirling the pan occasionally, for about 5 minutes, or until the sauce turns whitish and the flavors are blended. Serve inmediately.

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Healthy Side Dish Recipes: Millet-Stuffed Peppers | Submitted By: SusanK29

1 cup millet4 cups water4 cubes vegetable bouillon5 medium bell peppers3 medium tomatoes, chopped1 (15 ounce) can black beans, drainedCombine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking. Amount Per Serving  Calories: 189 | Total Fat: 2.1g | Cholesterol: 0mg

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Reviewed on Apr. 29, 2009 by sueon    This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we used chili powder, cumin, and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper, garlic, and/or onion. After we put it in the peppers, I topped them with some bread crumbs and last but not least, some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything, so, we baked it at 350 for 30 min., the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan. Was this review helpful? [ YES ]
5 users found this review helpful This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we... Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic powder, cayenne, and pepper, and mixed in chopped jarred jalapenos. Topped with cheddar and sour cream. Made a LOT of filling. Filled 5 peppers with enough leftover for lunch. Was this review helpful? [ YES ]
5 users found this review helpful Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stuffed Peppers: Tofu and Rice Stuffed Peppers | Submitted By: N1COLE

1 cup uncooked brown rice2 cups water2 tablespoons olive oil1 clove garlic, minced1 (12 ounce) package extra-firm tofu, drained and diced1 3/4 cups marinara sauce, dividedsalt to tasteground black pepper to taste2 red bell peppers, halved and seeded2 orange bell peppers, halved and seeded2 cups shredded mozzarella cheese8 slices tomatoPlace rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown. Preheat oven to 350 degrees F (175 degrees C). Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person. Amount Per Serving  Calories: 554 | Total Fat: 25g | Cholesterol: 38mg

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Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Oct 14, Sauteed Piquillo Peppers

Pimientos del piquillo rehogados

Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.

The addition of the milk is not traditional, but I have found that it combines with the olive oil to make a whitish and surprisingly delicious sauce.

6 tablespoons olive oil1 clove garlic, thinly sliced1 (10-ounce) jar preserved whole piquillo peppers (about 18 peppers)Salt1/4 cup whole milk

In a saute pan, heat the olive oil over high heat. Add the garlic and saute for about 2 minutes, or until it begins to turn golden.

Add the piquillo peppers, decrease the heat to medium-low, season with salt, and stir briefly to blend the ingredients.

Add the milk, decrease the heat to low, and cook, swirling the pan occasionally, for about 5 minutes, or until the sauce turns whitish and the flavors are blended. Serve inmediately.

View the original article here

Healthy Side Dish Recipes: Millet-Stuffed Peppers | Submitted By: SusanK29

1 cup millet4 cups water4 cubes vegetable bouillon5 medium bell peppers3 medium tomatoes, chopped1 (15 ounce) can black beans, drainedCombine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking. Amount Per Serving  Calories: 189 | Total Fat: 2.1g | Cholesterol: 0mg

 view all reviews »

Reviewed on Apr. 29, 2009 by sueon    This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we used chili powder, cumin, and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper, garlic, and/or onion. After we put it in the peppers, I topped them with some bread crumbs and last but not least, some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything, so, we baked it at 350 for 30 min., the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan. Was this review helpful? [ YES ]
5 users found this review helpful This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we... Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic powder, cayenne, and pepper, and mixed in chopped jarred jalapenos. Topped with cheddar and sour cream. Made a LOT of filling. Filled 5 peppers with enough leftover for lunch. Was this review helpful? [ YES ]
5 users found this review helpful Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here