Stuffed Peppers with Ground Turkey, Kale, Cabbage & Rice

Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Cooking time: 35 m
Servings: 6

Ingredients

  • 2 (16 ounce) packages lean ground turkey (reserve 1/2 of a package)
  • 3/4 large can Crushed Tomato Sauce
  • 2 tablespoons sherry vinegar
  • 2 red peppers, 2 yellow, 2 orange
  • 1/2 sweet onion, diced
  • 3 garlic cloves, diced
  • 1/2 head of red cabbage, chopped
  • 2 cups baby kale, chopped
  • ground sea salt and black pepper to taste
  • a few dashes red pepper flakes
  • 1 cup shredded parmesan for topping
  • 1 1/2 cups brown and wild rice, combined or you may use one
  • optional, roasted red pepper dip with eggplant and garlic by Traders (if you can find it, add a few tablespoons!!!)
  • vegetarian alternative: Stuff peppers instead with my Creamy Riced Cauliflower and Roasted Butternut Squash top with parmesan cheese (see photo top right)
  • a good quality extra virgin olive oil
Recipe Type:
Course:

This is a very delicious and satisfying meal, that is even better the second day! It’s also so beautiful and eye-catching. I like to mix up the tops and add a red top to a yellow pepper or an orange top to a red pepper – you get the idea. Let the meat simmer for about 15 minutes. It will continue to cook in the oven. Here are the simple directions:

Preheat the oven to 375 degrees.

Preparing the filling.

Start by washing and drying the peppers. Next, cut off the tops, and take out the seeds and rinse. Then cut a tiny part of the bottom of the pepper off so they sit flat in your pan and do not fall over. It’s okay if you have cut too much and have a tiny hole in the bottom of the pepper. Just be careful when serving so the contents don’t drip out.

Drizzle some olive oil in a non-stick frying pan. Add the diced onions and garlic. Let this heat on low for 5 minutes or until translucent. Once it is done, take it out.

Now, add 1 1/2 packages of turkey meat to the pan. Using a flat edged spoon, chop up the meat so there are no large chunks. Heat on low for ten minutes until it starts to brown a little then add in the onions and garlic.

In the meantime, cook the rice according to the directions on the box. Set this aside once it’s done and take off the heat so it doesn’t dry out.

Open the can of crushed tomatoes and add 3/4 of the can to the meat mixture. You may add in some ground sea salt and black pepper, along with a few dashes of red pepper flakes. Add 2 tablespoons of sherry vinegar. Measure 1 1/2 cups of rice and add it to the pan as well. Mix well and let this simmer for about 10 minutes or more until the juices have been absorbed by the rice.

The final step is to chop the baby kale and red cabbage and add to the meat mixture. If you feel you need more sauce, just add a little at a time. Mix well and once this wilts you are ready to load your peppers.

Add the peppers to a deep dish pan. Using a large spoon scoop up the meat mixture and load up the peppers. Then add the parmesan cheese to the top of each pepper, and add the lids. Cook in the oven for about 35 minutes and until the cheese browns and peppers are tender.

I hope you enjoy this meal as much as my family does!!