(KLTV/KTRE) - This is a great dinner idea that is full of tender veggies sauteed in olive oil, ground turkey, and fragrant, tasty herbs. Pretty low carb, too, if you're looking for more of that.
Italian-seasoned stuffed peppers by Mama Steph
1 pound ground turkey
3 peppers of any color, stems cut off, seeded, and then cut in half lengthwise
1 zucchini, diced
1 yellow onion, chopped
1 small eggplant, diced
1 cup chopped fresh mushrooms, optional
3 cloves garlic, minced
1/2 teaspoon kosher salt
a few twists of black pepper
1/2 teaspoon dried oregano, or 1 1/2 teaspoons chopped fresh oregano
1 tablespoon fresh basil, chopped, or one teaspoon dried basil
1 cup marinara sauce
1/4 cup ricotta cheese
1/4 cup shredded Italian blend cheese
olive oil, for sauteing
Preheat the oven to 350 degrees.
Place the peppers in a lightly oiled casserole dish; season with salt and bake for 20 minutes. Remove peppers, drain any water that has been released from the peppers, and set aside. Increase oven temperature to 400 degrees.
Saute onions, zucchini, and eggplant till golden and soft, about 8 minutes. Add garlic; cook 1 minute more. Set aside in a bowl.
Saute turkey in same skillet veggies were in, until no pink is seen. Then add tomato sauce, seasonings and sauteed vegetables back to the pan. Cook for five minutes until most of the liquid is reduced.
Off heat, add the ricotta. Stir gently to combine as it melts.
Next, use an ice cream scoop to place mixture into the partially cooked pepper halves
Top with shredded cheese. Bake at 400 for 20 minutes.