Hearty Stuffed Peppers
Prep Time: 35 minutes | Cook Time: 45 minutes | Total Time: 1 hour, 20 minutes | Serves: 4
Stuffed peppers tend to have a healthy or “healthy-ish” reputation, even if you put tons of yummy goodness (i.e. carbs) into them. These Hearty Stuffed Peppers’ filling is mounded into tender bell peppers, then topped with creamy, delicious Fontina cheese.
Small spoon by Inox Artisans, Celia collection.
The seasoning in the stuffed peppers is an all-purpose seasoning that I love. RELOAD Rub and Seasoning is a Tennessee business, and supporting locals builds community and strengthens the economy. If you have your own favorite all-purpose seasoning, feel free to use it. Adjust amounts as preferred to your taste. Other seasonings that I personally like are Puckett’s All-Purpose Seasoning and Mrs. Dash Table Blend, which of course will require additional salt since Mrs. Dash seasonings are generally salt-free. And, of course, simple salt and pepper will do just fine.
The filling can be made up to 2 days in advance. The entire dish can be made up to 2 days in advance also, just bring to room temperature before baking.
Enjoy!
Hearty Stuffed Peppers
Equipment
- 1 small or medium saucepan with a lid
Ingredients
- 2 cups low-sodium vegetable stock, or chicken stock, divided
- 1 cup wild rice blend
- Sea salt or kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 4 bell peppers, any colors
- 1 pound ground turkey, ground chicken, or ground beef
- 1 tablespoon extra-virgin olive oil
- 1 small sweet potato, peeled and cut into ¼” pieces (approximately 1 cup)
- 1 leek, chopped
- 1 shallot small-dice
- 2 teaspoons garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons all-purpose seasoning, my favorite brand here, see Notes
- 1 1/2 cups shredded cheese, (Fontina, Havarti, Muenster, etc.)
- 1/2 cup green onions, green and white parts, sliced
- 2 tablespoons Italian parsley leaves, chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a small or medium saucepan with a lid, bring 1 1/2 cups stock to a boil. Add a pinch of salt if you've used low-sodium or unsalted stock. Add a pinch of black pepper. Add the rice and stir. Place the lid on the saucepan. Lower the heat to low/gentle simmer and cook for 15 minutes, or until the rice is cooked and the liquid is absorbed. Remove the pan from the heat and allow it to sit for 5 minutes. Scrape the rice into a large mixing bowl and set aside.
- While the rice is cooking, cut the peppers in half from the top to the bottom. Remove any membranes, seeds, and the thick, white part of the core and discard.
- Place the peppers in a bowl with about an inch of water, layering them on top of each other is fine. Microwave them for about 8 minutes on high, or until just softened. (If your microwave is large enough to hold your 9x13” dish, you can place the peppers cut-side up in the dish with about a cup of water and microwave them to soften. Pour out the water before filling; you may have to remove the peppers to drain, then return them to the dish.) If you microwaved the peppers in a bowl, once softened, place them cut-side up in the baking dish. Set aside.
- Brown the ground turkey in a medium skillet (nonstick works well) until cooked completely through. Drain and set aside while you prepare the remaining ingredients.
- In the same skillet, heat 1 tablespoon of oil over medium-high heat. Add the sweet potato and leeks. Cook, stirring often, until the sweet potato is just tender, approximately 5 to 7 minutes. Some caramelization is fine and good.
- Add the shallot and stir often until just softening, about 2 minutes. Add the garlic and stir for about 20 seconds. Turn the heat off and add the Worcestershire sauce, all-purpose seasoning, and 1/4 to 1/2 cup of the stock to moisten the mixture. You should have cooked the ground turkey completely, so the mixture should be safe to taste for seasoning. Adjust seasonings as needed.
- Scoop and mound the mixture evenly into the 8 pepper halves. Top with the cheese.
- Bake in the oven for 30 minutes, or until the filling is bubbling and the cheese is melted.
- Remove from the oven and sprinkle with the green onions and parsley.
- Serve very warm.
Notes
You can use your favorite all-purpose seasoning, or just salt and pepper.
The mixture and/or the stuffed peppers can be made up to 2 days in advance.
Nutrition Facts
Hearty Stuffed Peppers
Amount per Serving
Calories
672.83
% Daily Value*
Fat
31.47
g
48
%
Saturated Fat
12.61
g
79
%
Polyunsaturated Fat
5.52
g
Monounsaturated Fat
10.85
g
Cholesterol
169
mg
56
%
Sodium
2790.9
mg
121
%
Potassium
1028
mg
29
%
Carbohydrates
50.25
g
17
%
Fiber
6.52
g
27
%
Sugar
10.05
g
11
%
Protein
50.18
g
100
%
Vitamin C
134.58
mg
163
%
Calcium
343.46
mg
34
%
Iron
4.45
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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