It’s true, I do love chocolate milk.
My name is Tanya—art director by day, wannabe housewife by night (minus the cleaning part of course). I love to cook, bake, and watch reality tv (the kind that follows people with real deal jobs like ghost hunting, crab fishing, bounty hunting, etc). I hope this blog encourages you to try new things, and enjoy the mishaps or miracles that come of it. Enjoy!
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Category Archives: Brown Rice
Turkey Stuffed Peppers
I’m so excited for this post! Why?? Not only is this recipe super healthy and super yummy, but it was shot with my lighting set-up. Hopefully you enjoy this recipe as well as the photos!
This recipe was made with the leftover cabbage I had from St. Patty’s Day. I know that was weeks ago! No, my cabbage didn’t stay good for 3 weeks, it just took me this long to get the recipe up. Busy bee I am. Well either way…this is sort of a combination of stuffed cabbage (which I love) and stuffed peppers. I used the cabbage inside the peppers which is a great way to get some extra veggies in. I usually add some shredded cheese to my stuffed peppers, but I omitted it here (and I didn’t miss it actually!). The tab of butter on top is the only “bad” ingredient here, but such a small amount that you shouldn’t feel bad about eating it. This is a veggie-packed, low-fat, yummy, and really easy meal. This recipe makes enough filling for 6 peppers, but I only had 5, and one was red. Not sure why I bought 4 yellow peppers and 1 red. Oh well. The red one was mine (hehe). Serve this with a side salad and you’re eatin’ healthy (while being satisfied). Go splurge on some dessert after 
| Turkey Stuffed Peppers |
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 6
Ingredients
- 1.3 pounds extra lean ground turkey breast
- About 2 cups green cabbage, sliced into 2 inch thin strips
- 1 small white onion, diced finely
- 3 garlic cloves minced
- 1-15 ounce can of tomato sauce
- 1 cup low-sodium chicken broth
- @1 1/2 cups cooked brown rice
- 6 small/medium bell peppers, tops removed (trim a bit off the bottoms to level if necessary)
- extra-virgin olive oil
- 6 tablespoons of whole-wheat breadcrumbs
- 1–1 1/2 tablespoons of unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- Coat the bottom of a skillet with extra-virgin olive oil. On medium-high heat, add the ground turkey and cook until it’s no longer pink, breaking it up and moving around the pan. Once fully cooked, remove from the pan and set aside.
- Add a touch more oil to the pan, and saute the cabbage, onion, and garlic. Cook until softened.
- Add the turkey back to the pan.
- Add the tomato sauce and chicken broth. Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
- Once thickened, stir in the cooked brown rice.
- Place the peppers into a baking dish. Fill each pepper with the chicken mixture. Don’t be afraid to stuff it above the top! As long as it stays in. If you have a little mixture left over, no worries. You nibble while you wait!
- Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
- Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
- Finishing cooking in the oven about 15–20 minutes or until the desired doneness is reached. I don’t like my peppers too cooked. I like them to still have a little crispness to them.
Posted in Brown Rice, Cabbage, Chicken, Dinner, Peppers
Tagged about 10 minutes. Once thickened, add the ground turkey and cook until it's no longer pink, and garlic. Cook until softened. Add the turkey back to the pan. Add the tomato sauce and chicken broth. Bring to a boil, and one was red. Not sure why I bought 4 yellow peppers and 1 red. Oh well. The red one was mine (hehe). Serve this with a side salad and you're eatin' healthy (while being satisfied). Go splurg, and really easy meal. This recipe makes enough filling for 6 peppers, and saute the cabbage, and then lower the heat to low and continue to simmer until the sauce has thickened, breaking it up and moving around the pan. Once fully cooked, but I omitted it here (and I didn't miss it actually!). The tab of butter on top is the only "bad" ingredient here, but I only had 5, but it was shot with my lighting set-up. Hopefully you enjoy this recipe as well as the photos! This recipe was made with the leftover cabbage I had from St. Patty's Day. I know that was weeks ago! No, but such a small amount that you shouldn't feel bad about eating it. This is a veggie-packed, diced finely 3 garlic cloves minced 1-15 ounce can of tomato sauce 1 cup low-sodium chicken broth @1 1/2 cups cooked brown rice 6 small/medium bell peppers, I'm so excited for this post! Why?? Not only is this recipe super healthy and super yummy, it just took me this long to get the recipe up. Busy bee I am. Well either way...this is sort of a combination of stuffed cabbage (which I love) and stuffed peppers. I used the cabbage inside the pepp, low-fat, my cabbage didn't stay good for 3 weeks, no worries. You nibble while you wait! Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven. Fill the bottom of your baking dish with about an i, onion, remove from the pan and set aside. Add a touch more oil to the pan, sliced into 2 inch thin strips 1 small white onion, stir in the cooked brown rice. Place the peppers into a baking dish. Fill each pepper with the chicken mixture. Don't be afraid to stuff it above the top! As long as it stays in. If you have a little , tops removed (trim a bit off the bottoms to level if necessary) extra-virgin olive oil 6 tablespoons of whole-wheat breadcrumbs 1–1 1/2 tablespoons of unsalted butter Instructions Preheat the oven to , yummy
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