Stuffed Peppers with Turkey and Brown Rice

When I was growing up I hated when my dad made stuffed peppers. Now years later I'm not sure why I didn't like them. They are so delicious! I made these the other night for dinner and definitely got lots of praise from my husband. I've had different versions of stuffed bell peppers and this is my favorite by far. The turkey and brown rice really makes me feel like I'm eating a lot healthier, without sacrificing taste.

Stuffed Peppers with Turkey and Brown Rice
adapted from Kalyn's Kitchen

Ingredients
1 cup cooked brown rice
4 large green bell peppers
1 large onion
3 tsp olive oil
1 package (4 links) sweet Italian turkey sausage
1/2 tsp dried oregano
1/2 cup grated Parmesan cheese
salt, pepper, Tony Chachere's, onion powder and garlic powder to taste
Jar of spaghetti sauce, any brand you prefer
1/2 cup grated mozzarella cheese

Directions:
1. Preheat oven to 375 degrees F.
2. Trim bottom of peppers so they have a flat surface to stand on. Cut a fairly generous amount of the stem of the peppers and remove the seeds. Set stems aside.
3. Bring a large pot of water to a boil and submerge the cut peppers in the water. Boil for 3 minutes to soften them. Drain water and place peppers in a small baking dish that has been sprayed with cooking spray.
4. Take stems of the peppers and trim off any white membrane. Dice pepper caps and the onion. Heat 2 tsp olive oil in a large skillet, saute diced peppers and onions 3-4 minutes or until soften.
5. Remove sausage from casings and add to skillet with peppers and onions. Cook until browned, breaking apart with a wooden spoon. Add dried spices at this time. Season to taste. Add cooked rice and Parmesan cheese to mixture and cook just long enough to warm. Taste and add more spices if needed.
6. Stuff the filling mixture into the hollowed out peppers, using a spoon to press the mixture down so it's tightly packed. If you have any extra filling you can put in a small ramekin and bake along with the peppers.
7. Spoon spaghetti sauce over tops of stuffed peppers, letting any extra fall into the baking dish.
8. Bake for 30 minutes, remove from oven and top with mozzarella cheese and bake another 10-15 minutes, until cheese is melted and lightly browned.

Turkey Taco Salad

I was watching the Neely's the other day and watched them make this recipe with chicken. It looked delicious. One of those recipes where you wish we could at least have smell-a-vision! I ended up making this yesterday but used ground turkey instead of the chicken because the store I was at was out of ground chicken. Well, I was not disappointed. It was so tasty and I felt like I was eating healthy!

Turkey Taco Salad
adapted from Down Home with the Neely's

Ingredients:
2 tbsp olive oil
1/2 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 small jalapeno, finely chopped
1 pound ground turkey (or chicken if preferred)
1 tbsp chili powder
1 tsp ground cumin
1 (15-oz) can kidney beans, drained and rinsed
season to taste (onion/garlic powder, tony chachere's, salt/pepper)

1/4 cup low fat yogurt
1/2 cup salsa

1 heat of romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup tortilla strips
1/2 cup cheese (whatever kind you prefer)
1 small handful cilantro leaves (1/4 cup)
salt and pepper to taste

Directions:
1. Heat oil in large skillet. Add onions, bell pepper, garlic, and jalapeno. Saute until tender (3-4 minutes)
2. Add turkey and cook until browned, breaking up with spook as it cooks.
3. Add in seasonings and beans. Cook until warmed through.

4. Mix the yogurt and salsa together in a small bowl for the dressing


5. Toss the lettuce, cilantro, tomatoes, tortilla strips, and cheese together in a large bowl. Top with turkey mixture and dress with yogurt and salsa mixture. Enjoy!!