Chicken and Veggie Stuffed Peppers
If you are one of those who is trying clean eating journey, I guess you always looking for new dishes to make opposed to the salmon and chicken breasts meals; and with the added asparagus and zucchini. Though you look for new ways and new seasonings for those ordinary meals, they still can reach the point of boredom. Here is a stuffed peppers recipe that will bring something new to your home cookbook.
This is a discovery of recipe that is fairly easy to make. About 20 minutes of prep time and 30 minutes to cook. They turned out really yummy.
- 4 peppers, or how ever many you need to prepare. Tops removed, seeded. (Color doesn’t matter)
- 1 lb of ground chicken.
- 2 tbs of olive oil
- 1/2 onion chopped (I used red onion)
- 1 cup of sliced mushrooms
- 1 zucchini, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup of fresh spinach (I used a little more than a cup)
- 1 tbs of tomato paste
- 1/2 tsp of worcestershire sauce
- Italian Seasoning (to taste)
- Garlic powder (to taste)
- Salt & Pepper (to taste)
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap the bell peppers in aluminum foil, and place in a baking dish.
- Bake 15 minutes in the preheated oven.
- Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown.
- Set aside.
- Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender.
- Return turkey to the skillet.
- Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper.
- Stuff the green peppers with the skillet mixture.
- Return peppers to the oven, and continue cooking 15 minutes.
For extra taste, and for the kids, sprinkle a little Mozzarella or Parmesan cheese on top before placing the stuffed peppers back in the oven! Some people even add rice to their stuffin’ mix. I chose not to do that as I wanted to remain as clean as possible.