Nov 222010
Saturday night was the Riverside Wine Fest. The street was blocked off and there were 300 wines to taste. For three hours of fun we mingled, tasted, met new friends and had an all around blast. I can’t wait to go again next year!
After all that wine I needed some nice fresh veggies for dinner the next night. That’s where the stuffed peppers came in.
I’m almost through the veggies from my first CSA installment and had been holding out on the peppers as I figured they would keep a bit longer than the delicate veggies. For this recipe I used both the peppers and the spinach and came up with a grilled variation of the traditionally baked stuffed peppers.
I chose to leave the rice out and went with a bit of corn to lower the carbohydrate content. The mix of flavors was so fresh with all the veggies and light with the lean ground turkey; the cheese added a bit of decadence to round out the whole dish. I hope you enjoy this as much as I did!
Turkey and Vegetable Grilled Stuffed Peppers
Serves 6
**5 WW Pts (full nutrition below)
Ingredients
1 lb lean ground turkey
6 green bell peppers, core and seeds cut out
1 cup fresh or frozen corn
1 cup fresh or frozen mushrooms
1 cup fresh or frozen bell pepper mix
1 cup chopped onion
2 tsp minced garlic
1 cup chopped fresh spinach
Tony Chachere’s Cajun seasoning (or salt, pepper and garlic powder), to taste
1 15oz can fire roasted diced tomatoes, undrained
2 Tbsp tomato paste
6 oz shredded cheese, mozzarella and/or Mexican blend
Directions
1. Preheat grill over medium high heat. Spray peppers with cooking spray and season with Cajun seasoning. Grill on top side for 5 minutes, turn on side for 3 minutes, turn and grill an additional 3 minutes. Remove from heat and place in a shallow baking dish.
2. Meanwhile spray a large skillet with cooking spray and heat over medium high heat. Add ground turkey, season with Cajun seasoning and cook, crumbling with a spoon, until browned. Remove turkey from pan and add the corn through garlic. Cook for 10 minutes or until onions begin to stick on bottom. Add the tomatoes, spinach and turkey, taste and season with additional seasoning if necessary. Reduce heat and simmer for 5 minutes.
3. Stuff peppers with the turkey mixture and top each with 1 ounce of shredded cheese. Place pan back in grill to melt the cheese, about 5 minutes.
Nutrition Facts
6 Servings
Amount Per Serving
Calories 245.2
Total Fat 6.2 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.8 g
Cholesterol 49.0 mg
Sodium 1,294.5 mg
Potassium 630.9 mg
Total Carbohydrate 25.2 g
Dietary Fiber 5.1 g
Sugars 11.4 g
Protein 23.6 g
Vitamin A 26.7 %
Vitamin B-12 29.4 %
Vitamin B-6 21.7 %
Vitamin C 76.5 %
Vitamin D 2.2 %
Vitamin E 5.0 %
Calcium 21.3 %
Copper 9.5 %
Folate 8.4 %
Iron 10.1 %
Magnesium 10.4 %
Manganese 8.2 %
Niacin 7.4 %
Pantothenic Acid 9.9 %
Phosphorus 35.4 %
Riboflavin 25.6 %
Selenium 41.5 %
Thiamin 12.6 %
Zinc 13.1 %
We stuff peppers here as well with different ingredients though. I like your version, so many beautiful things in there.
Aww you guys look so cute and like you're having a blast! Fun stuff. I love how creatively you've been tackling these CSA ingredients. The stuffing in these peppers sounds delicious!
The wine festival sounds like it was fun! The photographs you shared made me smile…it is evident you had a great time! I so enjoy stuffed peppers, but like you, I tend to prefer mine without the rice. Thank you for sharing, my friend. I hope your week is full of family, friends and great food!
Stuffed peppers are something I really never make because the tradition version isn't something I've ever been that crazy about, but I love what you came up with for an alternative filling.
I'm still waiting to get into a CSA, but it certainly looks like you're making the most of yours – wow, do those look really, really good.