Stuffed Peppers

I haven't posted a new recipe in a long time... Due to travel and barbecue season, I honestly haven't been cooking too much.

Tonight I fixed stuffed bell peppers - they were delish!

STUFFED PEPPER CUPS

Olive oil
6 medium green peppers
1 package extra lean ground turkey
½ yellow onion, chopped
2 tsp. minced garlic
1 cup lowfat ricotta cheese
1 cups lowfat mozzarella cheese, plus more for topping
½ cup grated parmesan cheese
1 can Rotel tomatoes
2 cups salsa, divided, plus more for topping
Salt and pepper

Preheat Oven to 350 degrees F

Cut off tops of green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 3 minutes; drain. Select a baking dish that will hold the peppers snugly and spray it with cooking spray. Pour 1 cup of salsa and spread across bottom of pan. Sprinkle inside of each pepper with salt. Cut a few small slits in the bottom of each pepper and place in the pan.

Brown onion in olive oil until translucent, about 5 minutes, add garlic and cook until fragrant – about 30 seconds. Add ground turkey and continue to cook until it is no longer pink, about 6 minutes. Add Rotel and simmer a few minutes. Drain off any excess liquid. Salt & Pepper to taste.

In a large bowl, combine ricotta, mozzarella, parmesan, and 1 cup salsa, add meat and mix well to make a meat & cheese mixture.

Fill each pepper with the meat and cheese mixture. Top each pepper with a scoop of salsa and a sprinkling of mozzarella cheese

Bake uncovered for 25 minutes or till hot and then broil on high for 2 minutes until bubbly and browned.

Serves 6



ENJOY!