My container garden has produced some amazing peppers this year in variety of flavors, colors and shapes. In this simple to prepare dish, the variety of peppers elevates the flavor even more. This is one of my husband’s favorites.
Ingredients (serves 2-4)
Assortment of sweet peppers. Pictured above are green bells, sweet banana peppers, giant Marconi and sweet Cubanella
1/2 pound lean ground turkey breast
1 small onion, chopped
2 cloves garlic
1 teaspoon ground cumin
3 portobello mushrooms, cleaned and chopped (optional)
1 can chopped tomatoes, Italian flavors
1 tablespoon tomato paste
1/2 cup fresh oregano, chopped (or 1 tablespoon dry)
1/2 cup low sodium chicken broth.
1/2 cup low fat mozzarella, shredded
1 tablespoon liquid olive oil
Spray olive oil
Instructions
Preheat oven to 350 degrees.
Wash and cut the long peppers in half lengthways and remove the seeds. Cut the top off the small green bell peppers and remove the seeds.
Spray a light coating of olive oil to cover peppers, and place on tray in oven. Let roast 15 minutes.
Add 1 tablespoon olive oil to a skillet and cook the ground turkey. Add onion and garlic when the meat is just about done.
Mix in the cumin and mushrooms and heat through.
Add the chopped tomatoes and tomato paste with the chicken broth.
Remove peppers from the oven and fill them with the meat/tomato mixture. Use all the meat mixture even if it overflows and drops into the bottom of the baking dish.
Sprinkle with cheese
Bake in the oven approximately 15 minutes.
A great side dish for these peppers is my low fat Mac and Cheese, or a Baked Potato.
Enjoy!
Comments