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Looking for a healthy dinner that satisfies? This recipe for stuffed peppers mixes healthy grains and lean ground turkey in a dish that is high in fiber and bursting with flavor. Got leftovers? Pack them for the perfect balanced lunch. Yields 8 servings

Ingredients:

• 4 large sweet red peppers
• 1 lb lean ground turkey
• 3 sliced green onions
• 2 minced garlic cloves
• 26 oz meatless spaghetti sauce, divided
• 1/2 frozen corn, thawed
• 1/2 cup dried currants
• 1/2 cup chicken broth
• 1/4 cup cooked medium pearl barley
• 1/4 cup cooked bulgur
• 1/4 cup cooked lentils
• 2 tablespoons brown sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

Instructions:

1. Cut peppers in half lengthwise and remove stems and seeds. Cook the peppers in a large kettle of boiling water for 3-5 minutes. Rinse with cold water and drain, set aside.
2. In a saucepan, cook turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in two cups spaghetti sauce, corn, currants, broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until heated through. Spoon a heaping 1/2 cup into each pepper half.
3. Place filled peppers in a 13-in. x 9-in. x 2-in. baking dish coated with non-stick cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. Cover and bake at 375 degrees for 30-35 minutes or until peppers are tender and filling is heated through. Enjoy!

 

This entry was posted on Monday, March 26th, 2007 at 8:36 am and is filed under Blog, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.