Ground Turkey Stuffed Bell Peppers

by | Feb 27, 2015 | Billy's Archive, Recipe Archive | 0 comments

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

Cut top off peppers 1 inch from the stem end and remove seeds with a spoon,
Bring a pot of water to boil and submerge peppers until slightly softened (about 3 minutes)
Finely dice Carrots, Zucchini and Onion
Place diced onions a large skillet with 4 table spoons of Extra Virgin Olive Oil
Add in 1lb. of Ground Turkey to skillet once Onions are translucent (4-5 minutes)
Mix diced Zucchini and Carrots to ground turkey and onion mix.
Once skillet mixture is cooked, sprinkle cheese into the bottom of each bell pepper followed by ground turkey/vegetable mix and a drizzling of Ketchup on top of the ground turkey mix.

Place in oven at 350 degrees for 25 minutes, sprinkle cheese on top and leave in oven for 8-10 more minutes.

© Copyright Lisa Abbi Enterprises ® 2018 | Celebrity Sweat All Rights Reserved