In an attempt to eat healthier and establish those habits with Juniper before she is set in unhealthy ways I made some pretty delicious stuffed peppers Friday night. Fridays are our family nights since that is the night Matt is home and we get to have a meal together. Sometimes we cook up something, sometimes we go out but we always try to make it more elaborate than eating something from the freezer.
I knew I wanted to use ground turkey for ours instead of the classic beef. My mom is also on the kale kick and gave me a recipe she and my dad are digging right now. Instead of having it on the side though, I included it in the stuffing.
We are also doing a form of baby lead weaning, so she is eating everything off our plates these days. I modify anything with meat though as we have decided that until she is older and makes the decision to eat meat herself, we won’t include it in her diet. It’s also helping me stay away from it too. Because of my cancer history, I do my best to limit my intake now. There are some amazing books out there and I may do a feature on my favorites at some point, but eating animal products in general if you aren’t aware of where they come from, is gross and frightening. The things we ingest in our country are quite pitiful.
Here is what the peppers included:
• Ground Turkey
• Red and White onion
• Italian seasoning
• Salt and Pepper
• Marinara sauce
• Sharp Cheddar
The great thing about this is that you can change up any and all of the ingredients each time for something different. Matt suggested we try a more Mexican twist next time and add green chili, salsa instead of marinara and seasonings like cumin, cilantro, jalapeño… and I support that!
I started cooking the rice and while that happened, I hollowed the pepper and started the veggies. I sautéed the onions, kale and broccoli in olive oil and red cooking wine. Making sure to coat the kale with the oil and I let it simmer until the wine cooked off. Then I added the garlic until it started to brown, then threw in a ½lb of ground turkey and cooked it completely. I threw the mix in a bowl and added rice until it was the balance I wanted, roughly 1½ cups, a handful of shredded cheese and a few tablespoons of marinara sauce, basically to act as a binding. Again, everything is at your discretion so if you want more tomato flavor add more.
I stuffed the peppers and created little tinfoil caps for each. They cooked 30 min. at 350 and then I topped with cheese and popped them back in without the tinfoil until it melted. I used cheddar for Matt’s but I am on a goat cheese kick right now and that was freakin’ delicious!!
So here is what it looked like, this isn’t really a recipe just some inspiration maybe?
I tossed the rice and veggies in her beaba to break down the hefty pieces of kale and she loved it!!
Such a great meal. We could only eat one each so we had leftovers for lunch Saturday. Mmmmm! Now I am excited to try different variations.