I don’t typically like stuffed peppers, mostly because they’re made with sausage and green peppers. Not a fan. However, I found this recipe on Lean Clean Peanut Butter Machine a few weeks ago and figured I’d give it a shot, since I had some brown basmati rice in the pantry anyway that needed to be used, as well as leftover cottage cheese. In fact, I had all the ingredients except the peppers and thankfully they happened to be on sale at Safeway. I picked up some yellow and red peppers and I’m glad I did because they added a bit of sweetness to the dish, rather than the…blech…taste of cooked green peppers.
Ground Turkey and Rice Stuffed Bell Peppers
- 1 lb ground turkey
- 4 large bell peppers
- 1 cup of basmati brown rice
- 1 cup of cottage cheese
- 1/2 of a yellow onion, diced
- 1 can of black beans, drained and rinsed
- 1 tbsp of ground cumin
- 1/2 tbsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of dried oregano
- 1 tsp of dried basil
- salt and pepper to taste
- Cook the rice according to package.
- Preheat the oven to 375 degrees.
- Slice the peppers in half and cut out the white parts and the seeds, then place them in a glass baking dish and set aside.
- In a pan over medium-high heat, brown the onion with salt and pepper. When onion is cooked, add turkey and brown until cooked through.
- Add turkey and onion to the rice and mix in all the spices, cottage cheese, and black beans if using. Mix well then stuff each of the peppers with the mixture, and spread the remaining mixture in the pan around the peppers. Cover and bake for about 45 minutes.
I haven’t cooked much in the past few months, that’s for sure. So when I felt ready to dive back in, I wanted something easy that I knew would get approval from both the hubs and the boy. I had some ground turkey that my husband picked up a few days ago and it was just waiting for me to portion it out for the freezer. Instead, I took 2 lbs of it and made this super easy turkey meatloaf.
I’m so glad I did. It turned out surprisingly delicious! I say “surprisingly” because it’s just so easy, with no frills whatsoever. I made it exactly as called for in the original recipe except that next time I’d add half the amount of onion. It was a bit too much for us.
I highly suggest you go visit Sweet Treats and More for some more awesome recipes. I’m really glad I discovered her.
Easy Basic Turkey Meatloaf
- 2 lbs ground turkey
- 1 egg
- 1/2 onion, finely chopped
- 1 cup milk
- 1-1/4 cup dried bread crumbs
- salt and pepper to taste
- 3 Tbsp brown sugar
- 3 Tbsp prepared mustard
- 1/3 cup ketchup
- Preheat oven to 350.
- In a large bowl combine the turkey, egg, onion, milk, bread crumbs, and salt and pepper (it's easiest to use your hands to combine it).
- Using your hands form the meat mixture into a loaf and place in a lightly greased 9x13 in baking dish. Sprinkle top with another dash of salt and pepper.
- In a separate bowl combine brown sugar, mustard and ketchup. Pour over the top of the meatloaf, spreading evenly. Bake for about one hour or until cooked through.
Hi. Remember me? I used to blog here a long time ago and then I fell off the face of the earth, except for my weekly linky party? Yeah, sorry about that.
But I’m here now, and I have a great turkey chili recipe for you. My chili’s never exactly the same because I didn’t really have a recipe (until now). Sometimes I’ll throw in some extra veggies I have laying around, like zucchini or carrots. Sometimes I’ll use kidney beans, or garbanzo beans, or just black beans. Sometimes I’ll add corn. But this is how I made it this time, and it turned out perfect!
The Best Turkey Chili EVER
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 lb ground turkey
- 1 15-oz can cannelini beans, drained (not rinsed)
- 1 15-oz can black beans, drained (not rinsed)
- 1 15-oz can diced tomatoes
- 1 packet taco seasoning
- 1 Tbsp chili powder
- Heat olive oil in a large Dutch oven.
- Add onion and cook 5 minutes, until slightly soft. Add garlic and ground turkey and cook until almost brown.
- Add taco seasoning and chili powder to meat mixture and cook for 3 minutes. Add beans and tomatoes and simmer until most of the liquid is evaporated, about 20 minutes.
This recipe’s so super easy, and reheats wonderfully. It’s great topped with some shredded cheddar cheese and cornbread. Enjoy!
One of my first conversations with my mother-in-law was about my husband’s complete disgust by a recipe she made once for zucchini boats. I’d never had one, and couldn’t imagine what was so disgusting about it, but ever since then I’ve been afraid of stuffing a squash for fear of my husband being traumatized even further. But with the onslaught of squash from my CSA, I decided to throw caution to the wind.
Before I get to my recipe for stuffed pattypan squash, here’s what we got in our CSA share this week.
I’d heard stories about CSAs only giving vegetables, but so far I’ve been really happy with the mix of veggies and fruits. Can’t wait to sink my teeth into those peaches! I’m so glad I decided to do a CSA with Great Country Farms this year. Worth every penny.
- 1 lb ground turkey
- 1 green onion bulb, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 2 pattypan squash
- 1/2 cup pasta sauce (or more as needed)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup rice
- Cook rice according to package directions.
- While rice is cooking, boil pattypan squash for 15-20 minutes, or until slightly tender.
- Remove squash from pot and allow to cool while you prepare the rest of the ingredients.
- In a large pan, brown the ground turkey with the onion, then add the zucchini and yellow squash. Cook for a few minutes and then add the pasta sauce and rice. The mixture should not be too liquid but should hold together fairly well. Season with salt and pepper to taste.
- Cut a circle in the top of the pattypan squash, and then scoop out the insides, leaving a 1/2-inch thick skin.
- Fill the squash with the meat mixture. Sprinkle with mozzarella and bake at 350 degrees for 10 minutes.
**Don’t forget to enter my Crunchmaster giveaway!**
This isn’t a recipe so much as an idea for a seriously quick dinner that everyone seems to love. My son, who never finishes what’s on his plate on a school night (it’s my theory that he gets a late snack at school), gobbled this up. No questions about what it was, what kind of sauce, etc. that he normally asks. Just stuffing his face. To me, that’s a success.
- Cook noodles according to package directions.
- Brown ground turkey in a large skillet over medium heat until no pink remains. Stir pasta sauce into ground turkey and simmer while your noodles are cooking.
- Drain noodles, and toss with meat sauce. Sprinkle Parmesan cheese on top.
That’s it. Not fancy but delicious, filling, and cheap. Serve with a side of broccoli or a large salad and you’re good to go.
In other news, I just found out about this Family Cookbook Project site. My mom made us cookbooks years ago, and recently she’s been working on ones for my nephew and niece. Family cookbooks are awesome…I’d love to have one from my husband’s family (hint hint). Full disclosure: This is an affiliate link and I get a small cut of the proceeds. But that doesn’t negate the fact that I think it’s a great gift to give for the holidays.
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