Today’s recipe is one I’ve been making for years. Isn’t it fun when you realize that some of your favorite recipes are actually really good for you…and you weren’t even trying?! To be honest, it wasn’t until I had completed a Whole 30 program for the first time that I realized that this classic is actually comprised of completely whole food ingredients! Without further ado, let me introduce you to Turkey + Kale Stuffed Peppers.
There are so many variations of stuffed bell peppers out there. Bell peppers are one of the most versatile vegetables–they are great raw, with dip, stuffed into a wrap, placed on a sandwich, sauted in stir fries…and alas, stuffed with stuff. Also, the stuff you put into the stuffed peppers can be so versatile. It has occurred to me over the years that they can be stuffed with virtually anything–from couscous to rice, cheeses and greens, sausage…everything but the kitchen sink!
My version of stuffed peppers uses the delicate flavor of lean, ground turkey and we mix it with onions and garlic (of course), then add some beautiful portobello mushrooms and kale. We season it with spices like dried parsley, thyme and a generous dash of red pepper flakes. It’s one you will repeat again–I promise!
If you feel like adding a side dish other than the mixed green salad that I recommend below, feel free to look back to the previous healthy recipes in my clean eating series by clicking HERE. Perhaps some roasted Brussels sprouts? Cilantro-lime cauliflower rice? The sky is the limit here! And as always, feel free to share this recipe with your friends who need a little healthy eating inspiration…we can always use a little creativity, right?!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Turkey + Kale Stuffed Peppers
Delicious bell peppers are stuffed with the fantastic savory flavors of ground turkey, garlic, onions and kale. Give it a zip with red pepper flakes and chopped parsley finish! A fantastic & satisfying meal!
Ingredients
- 3-4 bell peppers (yellow, orange or red)
- 1-16 oz. package of ground turkey
- 1 sweet yellow onion, finely diced
- 3-4 cloves garlic, minced
- 2 T. EVOO
- 8 oz. sliced mushrooms, chopped (I used portobellas, but white button will be fine here, too)
- 4 cups stemmed, chopped kale
- 1 1/2 tsp. dried parsley
- 1 tsp. dried thyme
- 1/2 tsp. red pepper flakes
- kosher or sea salt + freshly ground black pepper
- 1/4 cup chopped parsley (garnish-optional)
- 4 cups mixed salad greens
- EVOO + balsamic vinegar to drizzle on top of the salad greens
Directions
- Step 1 Preheat your oven to 350 F.
- Step 2 In a deep skillet, heat 2 T. extra virgin olive oil on medium heat. Add the onion and saute for 2-3 minutes until it starts to soften and becomes slightly translucent.
- Step 3 Add the garlic and ground turkey. Break up the turkey into crumbles with a wooden spoon. Season with salt + pepper, dried parsley, dried thyme and red pepper flakes. Cook 2-3 minutes.
- Step 4 Add the chopped mushrooms, cook about 2 minutes. Add the chopped kale and continue cooking the turkey mixture until it’s cooked thru and no longer pink and the kale has wilted. Remove from heat and set aside.
- Step 5 While you’re cooking the turkey mixture, cut open the bell peppers. You may remove the tops, seeds and stems only like the picture below (then you’ll need 1 more pepper to make 4) OR you may cut them open top to bottom and remove seeds and stems to make them slightly smaller.
- Step 6 Once the peppers are ready, stuff the turkey mixture into the bell peppers. Place the stuffed peppers into a baking dish. Add a little water to the bottom of the baking dish (about 1/4″ up the sides) to keep the peppers from drying out during cooking.
- Step 7 Cook the peppers in the oven for 30-40 minutes until the peppers are crisp-tender and the mixture is heated thru.
- Step 8 Garnish with chopped parsley and serve alongside a mixed green salad drizzled with extra virgin olive oil and balsamic vinegar. Enjoy!
