Friday 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 peppers

  • 4-5 green bell peppers, tops removed, seeded
  • 1 pound ground turkey
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 cup sliced mushrooms
  • 1 zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 cup fresh spinach
  • 14.5-ounce can diced tomatoes, drained
  • 1 tablespoon tomato paste
  • Italian seasoning to taste
  • Garlic powder to taste
  • Salt and pepper to taste

Preheat 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.

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