Turkey Stuffed Green Peppers

Turkey Stuffed Green Peppers

Turkey Stuffed Green Peppers
Serve with iceberg wedge with creamy peppercorn dressing- I have rediscovered green peppers after a long hiatus! I think it was largely this recipe which made me fall in love with them again. While I love the traditional version of rice and beef stuffed peppers simmering in tomato sauce, I wanted something different and this beef- and grain-free version does not disappoint.
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    • 4 large green bell peppers, tops removed, membrane and seeds removed*
    • 1tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1pound ground turkey
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 3teaspoon Italian seasoning
    • 1 celery stalk, chopped
    • 1cup mushrooms, chopped
    • 1 zucchini, finely chopped
    • Green bell pepper tops, diced (optional)
    • 2cup shredded cabbage
    • 2 tomatoes, diced
    • 1tablespoon tomato paste
    • 1/3cup mayonnaise
    • 1/2cup sour cream or greek yogurt
    • 1/3cup freshly grated Parmesan cheese
    • Juice from 1 lemon
    • 1/4cup milk
    • 2teaspoon freshly ground black pepper
    • 1 garlic clove, finely chopped, or 1 teaspoon garlic powder
    • 1/2teaspoon onion powder
    • 1/4teaspoon sea salt
    • 1 head iceberg lettuce
    1. Preheat oven to 350 degrees.
    2. Seal the green bell peppers in one large piece of aluminum foil and place on a baking sheet. Bake 15-20 minutes in the preheated oven.
    3. While the peppers cook, heat the oil in a large skillet over medium heat. Add the onions and garlic, sauteing for 1 minute. Add the ground turkey and cook until evenly brown; season with the salt, pepper and Italian seasoning, mixing well. Add in the celery and the following 4 ingredients (through cabbage). Continue to stir all the skillet ingredients together. When the vegetables are tender, add in the tomatoes and tomato paste. Cook an additional 2 minutes until thickened. Stuff the green peppers with the skillet mixture.
    4. Reseal the stuffed peppers in the aluminum foil on the baking sheet and bake an additional 15-20 minutes (or until peppers are at desired tenderness).
    5. While the peppers bake, prepare the iceberg salad: Combine the mayo and the following 8 ingredients (through sea salt) in a bowl. Whisk together until combined. Cut 1 iceberg head into 4 wedges. Place on each individual plate and drizzle with the peppercorn dressing. Serve with the stuffed peppers.
    Recipe Notes

    *You may need to slice a tiny bit off the bottom of the peppers if they are not able to stay upright, making sure not to cut through to the inside.

    To make this meat free, either substitute crumbled tempeh or cooked beans.

    This is the perfect meal to use whichever veggies are sitting in your vegetable bin, as most vegetables cooked down and accented with spices make for a tasty filling.

    If you have extra filling, save it for lunch the next day as a filling to lettuce wraps or tossed with brown rice.

    For a classic iceberg wedge salad, crumble some cooked bacon and sprinkle on top of iceberg wedges and add some halved grape or cherry tomatoes.

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