Stuffed Peppers

This is one of my favorite recipes. It takes longer to make these stuffed peppers than most of my other recipes, but it is well worth it. 

10 min prep, 70 min cook, serves 5

1 1/2 cups cooked brown rice

1/2 onion, minced

1 tblspn olive oil 

2 cloves garlic, minced

1 lb ground turkey

salt and pepper to taste

2 cans tomato sauce

1/3 cup heavy cream

1/3 cup fresh basil, chopped

1/2 tsp garlic powder

1/2 cup Parmesan cheese

5 red, orange, or yellow bell peppers

Preheat oven to 400 degrees. In a large frying pan over medium heat, cook the onion and olive oil 5 minutes. Add the garlic, turkey, salt, and pepper and cook until turkey has browned. Meanwhile, in a medium sauce pot, warm the sauce, cream, basil, and garlic powder over low heat. After the turkey has been browned, add the rice, Parmesan cheese, and 1 cup of the sauce to the frying pan. In a medium baking dish, place the peppers, tops removed, so that they stand up. Fill with turkey mixture and pour remaining sauce on top and around peppers. Bake for 20 minutes, then cover with foil and bake 30 minutes more. 

Summer Vegetable Risotto

Try cooked brown rice instead of making the risotto if you want an even healthier (and easier) recipe.

15 min prep, 30 min cook, serves 4

2 zucchini, cut into matchsticks

2 yellow squash, cut into matchsticks

1/2 lb. green beans, trimmed, cut in half

1 red bell pepper, sliced

1 tsp thyme

4 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

1 lemon, squeezed

1 tsp lemon zest

2 garlic cloves, minced

1 1/2 cup arborio rice

1/4 cup fresh basil, chopped

1 tomato, chopped

Preheat oven to 425. Combine the zuchinni, squash, grean beans, bell pepper, thyme, 2 tblspns olive oil, salt and pepper in a bowl and mix well. Spread evenly on roasting pan and cook 30 minutes, stirring once or twice. Next, heat the broth, wine, lemon and zest in a saucepan and bring to a simmer. Meanwhile, cook the garlic, rice and 2 tblspns olive oil in a frying pan over medium heat for 5 minutes, stirring frequently. Add the heated broth, 1 cup at a time, and slowly stir in until all the broth has been absorbed. Add the roasted veggies and top with basil and tomato. 

Winter Vegetable Risotto

Risotto makes a simple and healthy meal seem gourmet. I like using this and other risotto recipes when we have guests over. 

15 min prep, 30 min cook, serves 4

1 red bell pepper, diced

1 medium onion, diced

1 small butternut squash, cubed

1 tsp thyme

5 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

2 cloves garlic, minced

1 1/2 cups arborio rice

1 cup Parmesan cheese 

Preheat oven to 425. Combine the bell pepper, onion, squash, thyme, 3 tblspns olive oil, salt and pepper in a bowl and mix well. Add to a roasting pan and cook 25 minutes, stirring once or twice. Next, bring the broth and wine to a simmer in a sauce pan. Meanwhile, in a large frying pan, cook the garlic, 2 tblspns olive oil and rice over medium heat about 5 minutes, stirring frequently. Add the heated broth, slowly stirring in one cup at a time, until all has been absorbed. Mix with the roasted veggies and top with Parmesan cheese.