Do you remember those stuffed peppers your Mamma used to make? Here’s an updated, healthier version that is delicious. I used Feta Cheese instead of Monterey Jack and then replaced the traditional ground beef with turkey sausage. Try replacing white rice with quinoa, brown rice, or couscous! Stuffed Peppers are simple to make and are tasty warmed up for left overs.
I modified the recipe a little bit in attempt to prepare an overall healthier meal. If you cut out all the good stuff:) it does affect food taste and texture so don’t make too many changes. If you don’t enjoy what you’re eating you may leave the table not feeling satisfied and before you know it you’ll be looking for something else to munch on. I used feta cheese in place of Monterey Jack and I’d forgotten that it doesn’t melt. Next time I’ll use a softer, creamier cheese:)
Stuffed Peppers (serves 4)
- 4 peppers
- 14 ounces of diced fire roasted tomatoes
- 1 onion, diced
- 2 cloves of garlic, diced
- 1 Tablespoon of coconut or olive oil
- 1 pound of ground turkey sausage
- 3/4 cup marinated feta cheese (try Monterey Jack or Gruyere)
Process: Preheat oven to 350 degrees
- Use 1 Tb of coconut or olive oil to brown your onion and then add garlic and cook another minute (careful not to burn the garlic)
- Add ground turkey sausage and cook until browned
- Add diced tomatoes plus 3/4 cup water and stir for about 3 or 4 minutes or until thickened
- Meanwhile, clean and cut peppers in half and place in a casserole dish. I use tinfoil for easy cleanup;)
- Fill peppers with mixture and cover with foil.
- Bake for 25 or 30 minutes (until soft) and then remove from oven.
- Add feta or your choice of shredded cheese to peppers and put back in the oven for 15 to 20 minutes or until the cheese is melted
Serve with warm bread and salad.
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