STUFFED MINI BELL PEPPERS

This is a perfect busy weeknight or lazy weekend dinner that is ready in 45 minutes. I usually cook rice the day before, so it cuts the cooking time, and instead of eating out, or chewing on cereal for dinner, I’m able to feed my family a nice healthy dinner in no time. There are times that we simply don’t have 2-3 hours that we can spend in a kitchen, and recipes like this one really do come handy.

These elegant stuffed mini bell peppers are so easy to make, and it is for sure a healthy dinner that my family always happy to devour.

Ingredients:

• 2 pounds mini bell peppers, rinsed and cleaned inside
• 20 ounce pack of ground turkey
• 1 cup cooked rice (I used jasmine rice)
• 1 can organic tomato sauce
• 1 medium onion, diced
• 1 large carrot, shredded
• 1-2 cups hot water
• 2 bay leaves
• 1 teaspoon salt for meat stuffing + 1 teaspoon for the sauce.
• 1/4 teaspoon fresh ground black pepper

Mix together ground turkey and rice with 1 teaspoon salt, and 1/4 teaspoon pepper until well combined.

Stuff the peppers. I like to use my fingers, you can use a little spoon, or whatever works for you.

Place peppers in a medium pot or Dutch oven.

Now let’s make the sauce. On medium heat in a skillet with 1 teaspoon of oil cook onions until transparent, about 3 minutes.

Add carrots, and cook additional 3-5 minutes.

Reduce heat to med-low, and add tomato sauce, season with 1 teaspoon salt,  cover and let simmer for 5 minutes. Now pour the sauce over peppers. Add 1-2 cups of water just enough to cover the peppers. I like to add hot water just to speed up the process. Add bay leaves. Bring to boil. Cover and simmer for about 20 minutes until mini peppers are tender. Add more salt to taste.

Enjoy!

What are your weeknight dinners are made of? What’s cooking in your kitchen?