Barb Boose Publications Director, Marketing and Communications December 7, 2012Friday recipe: “rad” stuffed peppers Can I just say that this week’s recipe has everything to love and nothing to dislike or feel guilty about eating? Its combination of vegetables, lean ground turkey and seasonings to your liking will have your taste buds tingling with pleasure. This recipe is one big pepper party for your palate.This recipe came to us courtesy of the American Society of Radiologic Technologists during November’s National Radiologic Technology Week, which includes X-ray Discovery Day. I think these “rad stuffed peppers” nicely reflect the week’s theme, “It’s What’s Inside That Counts.”“Rad” stuffed peppers4-5 green bell peppers, tops removed, seeded1 pound ground turkey2 tablespoons olive oil1/2 onion, chopped1 cup sliced mushrooms1 zucchini, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1 cup fresh spinach14.5-ounce can diced tomatoes, drained1 tablespoon tomato pasteItalian seasoning to tasteGarlic powder to tasteSalt and pepper to tastePreheat oven to 350 degrees. Wrap the green bell peppers in aluminum foil and place in a baking dish. Bake for 15 minutes. Remove from the oven.In a skillet over medium heat, cook the turkey until evenly brown. Set aside.Heat oil in the skillet and cook onion, mushrooms, zucchini, red and yellow bell pepper and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste; add the seasonings. Stuff the green peppers with the skillet mixture.Return the peppers to the baking dish and place in the oven, baking for 15 minutes. Leave a Reply Cancel replyYou must be logged in to post a comment.