Highlights include moving to a new kitchen (hooray for full-sized appliances, and a dishwasher!); a cook's recovery from illness, and the subsequent ability to return to eating most of what she wants (huzzah!); and the addition of Mini-Taste-Tester to the family (she's getting teeth, and getting ready to use 'em).
The King of Pancakes and I are eager to get back to eating and enjoying healthy, home-cooked meals, and excited to bring you along for the adventure!
Today's offering is an old homey favorite, with a fat-reducing twist. You may also substantially reduce sodium by using no-salt-added tomato sauce, and omitting salt through the rest of the preparation. The herbs, veggies, and aromatics in this recipe give it great flavor. Green is the traditional pepper, lending a tangy flavor, however multi-color peppers can also yield a beautiful and tasty result.
Lighter Stuffed Peppers
4 small or 2 large bell peppers, cored and membranes removed
10 ounces skinless ground turkey (99% lean)
1/2 medium onion, chopped
1 large carrot, shredded
2 teaspoons minced garlic
1/4 cup parmesan cheese
1/4 cup instant brown rice, uncooked
1/4 cup dry bread crumbs
14 oz. can of tomato sauce, divided
2 ounces cooked whole grain pasta, prepared according to package instructions
dry grated parmesan cheese for garnish
Preheat oven to 375F.
Poke a small hole in the bottom of each pepper, then set aside. In a medium bowl, combine remaining ingredients and 1/2 cup tomato sauce, reserving remaining sauce. Thoroughly combine meat mixture, and divide evenly between peppers. Place peppers in an 8x8 baking dish, and cover with remaining sauce. Bake 40 minutes, occasionally spooning sauce over the peppers. If you find that the sauce is becoming too dry, cover lightly with foil after 20 minutes of baking.