Stuffed Turkey Bells

There are some nights when you just don't know what to make for dinner - but one of the easiest things to make is a stir-fry! You basically take whatever you have and throw it all together, so I have made countless adaptations of this one- It is one of my fave Go-To dinner options.

You've probably seen this from when I posted on FB - but I love to make this one! Easy Peasy!
You can even prepapre the mixture ahead of time ( like when baby is sleeping, then load in the peppers in the evening and pop in oven and voila! Dinner is ready

Sauté onions in olive oil
Add approximately 1/2 package of each- o Lean grnd 99%,  Fat Free turkey & 2 -3 Hot Italian turkey sausage links ( casing removed)
Add carrots (diced small)
Add frzn corn & peas
Add broccoli slaw ( optional)
Seasonings: Cumin, Allspice & Paprika
& a dash of cayenne, Kosher Salt & Pepper to taste
Put mixture into hollow bell peppers sprinkle lightly w Parmesean cheese
Cover w a tented piece of foil for the 1st 1/2 hr (careful not to allow to touch the cheese)
Bake approx 1 hr
I played with the temps-starting higher at 1st @ 400 while covered w foil & then lowered temp to 325
The ingredient filling options are endless: spinach, rice, tomatoes & mushrooms are a few options I didn't use but that would taste good
I served over Butter Lettuce

1st Fathers Day! Stuffed Bells

My husband has had to work so much, even on Fathers Day he worked until 2:00 or 2:30; however, we spent a nice afternoon at the pool and his special dinner request was stuffed red bell peppers. Coincidentally, just a week ago, I had come across a recipe ( from a health magazine no less) that I had saved and had 'stuffed' in an old binder. We were both pleasantly pleased with how they turned out!

Stuffed Red Bell Peppers- By Susan Irby, The Bikini Chef


Ingredients:

• 4 red bell peppers, tops sliced, seeds removed
• 1/2 pound lean ground turkey- or in my case I used Jenny-O Spicy Turkey Sausage
• 1/2 onion, chopped
• 1 to 2 garlic cloves, chopped
• 1 tblsp chopped fresh thyme leaves
• 1/2 tblsp chopped fresh sage leaves
• 3 cremini mushrooms, chopped ( I omitted)
• 1/4 cup fresh frozen kernel corn, ( about 1 large ear of corn)
• 1/2 cup chopped broccoli florets
• 1/2 tsp cayenne pepper
• Sea Salt and black pepper to taste
• 1 cup cooked white, brown or basmati rice ( I used brown)

Directions:
Preheat oven to 400 degrees. In large saucepan over medium heat, add turkey and saute until beginning to brown. Add onion and garlic. Saute until tender and turkey is browned. Add thyme, sage, mushrooms, corn, broccoli and saute until tender, about 4 minutes. Add cayenne pepper, and season with salt and pepper. Add rice and mix well.
Using a kitchen spoon, spoon rice mixture into peppers, pressing down to stuff. Transfer stuffed peppers to an iron skillet or small roasting pan, standing up, place tops on top ( its ok, if peppers are overstuffed.) Place in oven. Bake 40 minutes or until peppers are tender, but still slightly firm. Remove from heat and serve.

Susan Irby, the Bikini Chef is a radio host, author and specialist in healthy "bikini" cuisine.
www.thebikinichef.com