Stuffed Red Pepper
Peppers are all great but Red peppers take 1st prize in the Nutrition department which is why I use them for this recipe. Did you know ?
1 Red Bell Pepper contains 253% DRV of Vitamin C and 75% Vitamin A? So the next time you feel a cold coming on, grab a Pepper! :) Both Vitamin C and A are a powerful boost to the immune system. Vitamin C is also amazing for the skin, making skin less dry and wrinkled.
When you consider that Red peppers are also packed with antioxidants and are anti-inflammatory(fighting cancer, free radials and a host of other illnesses), it would make sense to make them part of your regular diet plan.
High levels of Lutein and Zeaxanthin keep your eyes healthy, especially important for older people who may face Macular degeneration.
Red Peppers are also a decent source of Folate which is especially important for pregnant women.
1 lb Ground chicken or Turkey
4 Red Peppers
1/2 Onion finely chopped
5 gloves garlic minced
3 sticks of celery finely chopped
1 Chilli pepper(optional)
1/2 tsp Oregano
1/2 tsp Parsley
1/2 tsp Sage
2 tbsp Tomato paste
1 tbsp Ketchup
1/2 cup Chicken stock
4 oz Mushrooms sliced
4 oz Tomatoes chopped
Salt & pepper to taste
1/4 cup Parmesean Cheese
1/4 cup Romano Cheese
1 tbsp Avocado Oil(preferable but Olive oil is ok)
1 Cup of Marinara sauce warmed
1 Cup of Basmati Rice or Quinoa cooked
1/3 cup heavy cream(optional)
Set Oven to Broil and place the Tomatoes on a cookie tray until brown(approx 5-8 mins)
Saute carrots and celery in oil until tender(about 5 minutes).
Stir in ground chicken and cook until browned.
Add the Mushrooms, stir until soft
Take Tomatoes out and reset oven to 400 degrees
Oregano, Parsley, Sage, Tomato Paste, Ketchup, rice, 1/2 the Parmesean and 1/2 the Romano Cheese.
Stir well and simmer 5 minutes more, or until most liquid has absorbed. Mix in the cream.
Fill the peppers with the mix and place on a shallow baking dish
Drizzle with remaining Cheese, Parmesan and Romano.
Bake for 30 minutes at 400 degrees.
Serve with Marinara sauce