I love my mom’s stuffed peppers, so this recipe is all “cootoes” to her. It’s an easy dinner recipe that allows for multitasking on those busy nights or keeping frozen for that day you just need a taste of home. The recipe hits the nail on the head in all the food groups–carbs, proteins, veggies and fat. Making the peppers during your famer’s market’s peak allows for the full flavors of the vegetables to stand out. Enjoy a delicious, comfort meal that your family and friends will love.
4 Green peppers
1 Package of Jennie O Lean Ground Turkey
Onion (I usually use ½ an onion)
2-16 oz Cans of Tomato Soup
4oz (or less) Low Fat Mozzarella Cheese
Minute Brown Rice (I usually use 1 cup)
Step 1: Clean out the peppers.
Step 2: Cook the ground turkey and onions stovetop.
Step 3: Combine the turkey mixture in a bowl with the uncooked rice. Add ½ can of soup and cheese.
Step 4: Stuff the peppers with the mixture.
Step 5: Place the peppers in a microwave bowl with the remaining soup (the peppers should sit in at least half a bath of soup) and sprinkle cheese on top.
Step 6: Microwave on 50% power for 25-30 minutes. The outside of the pepper should be soft.
- Be sure to clean out all of the seeds from the peppers, but only cut the tops off.
- Keep the rice uncooked because it will cook in the juices while being microwaved.
- Be sure to use tomato soup. I tried the recipe with tomato sauce once and it was too powerful and overwhelming with a thick consistency.
- Be sure to have a big enough cookware that keeps the sauce from spilling over while in the microwave.
- Cover the peppers before adding to the microwave with cling wrap, or you’ll have one messy microwave afterwards.
This recipe is my comfort of home in a pepper. It is simple and easy to make with a flavorful, nutritious meal. “Cootoes” to my mother for making such a tasty meal microwaveable.
Leave a comment with meals inspired from your mom. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.