Low-Glycemic Turkey-Stuffed Peppers with Mozzarella Cheese - dummies

Low-Glycemic Turkey-Stuffed Peppers with Mozzarella Cheese

By Meri Raffetto, Rosanne Rust

Ground turkey is a great alternative to ground beef — it’s lower in fat but still has great flavor, and it works well in low-glycemic recipes. However, because turkey is such a lean meat, it can often turn out dry. The trick is to add ingredients like onions and vegetables that release moisture into the meat.

Low-Glycemic Turkey-Stuffed Peppers with Mozzarella Cheese

Preparation time: 15 minutes

Cooking time: 62–67 minutes

Yield: 8 servings

Nonstick cooking spray

8 green bell peppers, tops cut off, cored and seeded

1 tablespoon extra-virgin olive oil

1 pound lean ground turkey

1 medium onion, chopped

1/2 cup button mushrooms, sliced

One 15-ounce can hominy, rinsed and drained

4 Roma tomatoes, chopped

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1-1/2 teaspoons dried thyme

1-1/2 teaspoons dried rosemary

1/2 teaspoon ground cumin

1 cup chicken broth

1/4 cup chopped fresh basil

1 cup grated mozzarella cheese

  1. Preheat the oven to 350 degrees F. Spray a 9-x-13-inch glass baking dish with nonstick cooking spray. Cut a small slice off of the bottom of each pepper so it can sit upright in a pan and place the peppers in the dish so that the open sides are up.

  2. Heat the oil in a large skillet with a lid over medium heat. Add the ground turkey, break it into small chunks with a spoon, and cook until it’s cooked through, about 8 minutes.

  3. Add the onions and mushrooms, and cook until they’re soft, about 4 minutes. Add the hominy, tomatoes, garlic powder, black pepper, thyme, rosemary, and cumin; stir everything together.

  4. Pour in the broth, and bring it to a boil. Turn the heat down to low, cover, and simmer for 15 minutes. Stir in the basil until wilted.

  5. For each pepper, fill it 1/3 full with the turkey mixture, sprinkle about 2 teaspoons of mozzarella cheese on top, add another layer of the turkey mixture to fill it completely, and top with another 2 teaspoons of cheese.

  6. Cover the stuffed peppers with aluminum foil, and bake them in the oven until they’re softened, about 35 to 40 minutes.

Per serving: Calories 192 (From Fat 57); Glycemic Load 2 (Low); Fat 6g (Saturated 2g); Cholesterol 49mg; Sodium 281mg; Carbohydrate 16g (Dietary Fiber 4g); Protein 19g.