So I was really hopeful for all the new recipes I had this week, but two of the four kind of flopped. One I just have to tweak a little and then it will be up here. Here’s a delicious one that I got from pinterest, (my new obsession) and is originally from this blog. I’m so glad I found it because it’s fairly simple for a stuffed pepper recipe, really healthy, and as a bonus, it’s very pretty on the plate! The recipe includes Bulgur. Bulgur is a whole grain, most often made from durum wheat. It’s kind of like couscous texture if you’ve never had it. Just be advised since it is made from wheat which contains gluten, you wouldn’t be able to tolerate it if you have Celiac’s disease. Otherwise, it is a very healthy whole grain that’s super easy to make!
Before I give you the recipe, I just wanted to say that if anyone would like to see a certain nutrition topic on here.. please feel free to leave a comment on this post. I don’t really know what people would like to read about as far as nutrition topics go and I’d love some input :)
1/4 cup bulgur (you may have to buy this from the organic section of your supermarket)
4 large red bell peppers
1/2 pound ground turkey
1/2 cup chopped onion
4 large cloves of garlic, minced
salt and freshly ground pepper
1 teaspoon few dashes crushed red pepper
1 15oz can artichoke hearts, drained, rinsed, and chopped
1 cup lowfat cottage cheese (I used 1% milkfat)
1/4 cup chopped fresh basil (I used a few sprinkles of dried basil instead)
1/4 cup chopped fresh parsley (I used a few sprinkles of dried parsley instead)
1/4 cup grated
pecorino romano Parmesan cheese
1/2 cup spaghetti sauce
In a small saucepan, combine the bulgur with 1/2 cup water. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes, until water is absorbed. Set aside.
Meanwhile, bring a large pot of water to a boil. Carefully cut the stems from the peppers and remove the seeds and inner ribs. Cook the peppers in boiling water for about 5 minutes; drain and let cool.
Preheat oven to 350ºF. Cook the ground turkey, onion, and garlic in a skillet over medium heat, stirring to break up the ground turkey, until browned. Season with salt, pepper, and crushed red pepper. Add the chopped artichoke hearts and cook for 1-2 more minutes. Remove from heat.
In a bowl, combine the ground turkey mixture, cooked bulgur, cottage cheese, basil, parsley, and 3/4 of the
pecorino romano Parmesan cheese; mix well.
Spray an 8×8″ baking dish or small casserole. Fill the peppers with the turkey mixture, packing the stuffing in well. Place the peppers in the baking dish and spoon the spaghetti sauce over. Sprinkle with remaining pecorino romano.
Bake, uncovered, for about 25 minutes.