January 25, 2017

Asiago Turkey Stuffed Peppers {Healthy Meal Options for the New Year}

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We're already in the homestretch of January and if you've been reading my blog this month, then you know that there's been a lot of talk of New Year's Resolutions. Making a pledge to change something for the better in our lives can come in many different ways, depending on our own personal circumstances.

One of the topics that I almost forgot to mention this month is making the decision to eat healthier. With all of the recent holidays that included large feasts and sweet treats, it's no wonder that eating healthy is one of the most popular resolutions to make! For me personally, I have a sweet tooth and a weakness for all of that delicious holiday chocolate that comes out (peppermint bark and chocolate covered cherries, yum!). While I'm not perfect when it comes to my own extra-curricular snacking, I do believe moderation is key. Having said that, I always make sure that I feed my family well-balanced meals.

I wanted to share a fabulous dish that's not only delicious, but very healthy, too. It's my Asiago Turkey Stuffed Peppers, and if you're looking for healthier meal options to start the new year off right, then this is one that you are going to want to try. Since I use turkey in my stuffing, I went with Jennie-O's Extra Lean Ground Turkey Breast, since it's all-natural and 99 percent fat free–definitely a great choice of protein for your healthy meal option. I also wanted to note that although this is an "Asiago" version of stuffed peppers, you can pretty much substitute any cheese of your choice (Parmesan, sharp cheddar, Monetary Jack, etc.). I think that's the beauty of stuffed peppers, they're so versatile, you can use all sorts of concoctions to find the perfect match for you!











Print the Asiago Turkey Stuff Pepper Recipe





ASIAGO TURKEY STUFFED PEPPERS


Ingredients:
  • 6 bell peppers (any color)
  • 1 pound of ground turkey 
  • 1 cup of cooked rice (brown or white)
  • 1 medium onion, diced
  • Diced pepper tops (see directions, below)
  • 1 (16 ounce) can of diced tomatoes, drained
  • 1 (4 ounce) can of mushroom pieces (or 1/3 cup of fresh mushrooms diced up)
  • 1/2 cup of shredded Asiago cheese (can substitute for another shredded cheese if desired)
  • 3 to 5 teaspoons olive oil
  • 1/2 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon of black pepper
  • 3/4 teaspoon salt


Directions:
  • Preheat oven to 350 degrees
  • Wash peppers, slice off tops, and remove membrane and seeds from the inside. Place in a greased baking dish and brush insides with a little olive oil. See note, below, on blanching (Tip: Sometimes you'll get a stubborn pepper that doesn't want to stand up. Simply slice a small portion off the bottom to give it a flat end)
  • Take pepper tops and dice them (minus the stems) into small pieces
  • Saute diced onions and peppers in about 2-3 teaspoons of olive oil until the peppers soften and onions become translucent
  • Brown ground turkey in a large pan. (If your are using extra lean turkey like Jennie-O's Extra Lean Ground Turkey Breast then there really won't be any grease to drain)
  • Once turkey is browned, toss in tomatoes, onions, diced peppers, tomatoes, mushrooms, seasonings/spices, and 1 teaspoon of olive oil, and mix everything together while leaving the heat on a light simmer for a couple of minutes
  • Add cooked rice and 1/4 cup of cheese into mixture and combine.
  • Stuff each pepper with the mixture (you may have some extra. The stuffing is so good, you're not going to want to waste it. I always add the rest to a small baking dish and bake it alongside the peppers)
  • Cover baking dish with foil and bake stuffed peppers for 30 minutes
  • After 30 minutes, remove foil, and sprinkle with the rest of your cheese and bake uncovered for another 10 to 15 minutes, making sure the cheese melts evenly


Serve and enjoy this delicious healthy meal!! 


Note: You may have noticed that I didn't blanch the peppers in my recipe. That's because I personally prefer a crunchier texture. If you prefer a more soft, cooked pepper, you can blanch these for a couple minutes prior to placing them in the baking dish.





*Although I received a complimentary product from Jennie-O, I was not required to share a review or blog post in return. Any and all views and opinions written here are honest and purely those of my own.



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2 comments:

Wanda Jefferson said...

How do I vote for you on top mommy blogger?....somehow I think i have the wrong sticker on my blog so if you can help me with it I will appreciate it.

Kelly (Our Everyday Harvest) said...

Hi Wanda, thank you for trying to vote! I keep links at the bottom of each blog post and at the bottom of my homepage. Thanks, again, for your support! :-)

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