Category: Main Dish

Turkey and Brown Rice Stuffed Peppers

I love a quick meal. Make it healthy AND delicious and I am all in. I saw a post on Tastespotting for stuffed peppers and immediately got a craving. I wanted to make mine healthier and something that my husband and kids would both eat.

I changed my stuffed peppers from using beef to ground turkey. I also used brown rice instead of white rice for the added nutrition and fiber. For my two boys I gave them the filling minus the peppers and they loved it. A few carrots on the side and they also have a complete meal.

This meal is super filling and since you have all food groups represented, you can be in and out of the kitchen in no time. Enjoy!

Ground Turkey and Brown Rice Stuffed Peppers
1 pound ground turkey
1.5 – 2 cups cooked brown rice
6 green bell peppers
1 3 oz. can tomato paste
1 tablespoon Worcestershire sauce
1 cloved garlic, minced
1 teaspoon dried basil, or 1 T. fresh basil
1/2 tsp. red pepper flakes
2 T. half & Half
1/2 cup Parmesan Cheese

Preheat oven to 350 degrees F (175 degrees C).

Spray a non-stick skillet with cooking spray. Over medium heat, cook the turkey until evenly browned. Once browned, drain and add the turkey back into the skillet. Add rice, tomato paste, worcestire sauce, garlic, basil, red pepper flakes and half & half. Simmer on medium for about five minutes. (If necessary add water if the mixture looks a bit dry. I added about a 1/4 cup to moisten the mixture up a bit. This will depend on the fat content of your turkey as well.) Add salt & pepper to taste.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish sprayed with non-stick spray. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

Spoon an equal amount of the mixture into each hollowed pepper.

Bake 20 minutes in the preheated oven. Top with parmesan cheese and enjoy!

Roasted Salmon with Pea Puree in a Light Lemon Sauce

I am very lucky in most aspects of my life and for that I am truly grateful. I have a great husband, great kids (most of the time ;-)) and my parents are still alive. For all the things that truly matter in the world – health and happiness, I feel truly blessed.

I am however, very unlucky in one respect. I am allergic to crab, lobster and most white fish. The horror – it is awful. I grew up eating crab, lobster, halibut and this allergy didn’t develop until later in life. Since I love crab and lobster, whenever I would go out to dinner with my husband I would order it and we would inevitably end up in the emergency room since I felt like I was going to have a baby or pass a kidney stone. My husband’s aunt was up for a trip several years ago and she mentioned that one of her daughters developed an allergy to crab and shellfish in her 20’s and evidently I had done the same. So, it turns out I wasn’t allergic to expensive restaurants, but instead the shellfish I kept eating. It is such a bummer…

I am OK with salmon, which I love, but I am constantly trying to come up with new and innovative ways to make it. Enter my roasted salmon with pea puree in a light lemon sauce. It is FABULOUS! I also have to say that the colors on the plate, I think, look pretty dynamite. An added bonus is that it is really pretty easy to make since the pea puree doesn’t need to be cooked and roasting salmon couldn’t be easier. Try it out – it’s healthy, delicious and easy to make. I like to serve mine with some pasta to help mop up some of the delicious sauce and pea puree. Enjoy!

Roasted Salmon with Pea Puree in a Light Lemon Sauce


Lemon Sauce:
1 tablespoons olive oil
1 shallot, diced
1 lemon, juiced
1/2 lemon, zested
2 cups chicken broth
1/4 cup light sour cream
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup chicken broth
1/2 cup grated Parmesan

Olive Oil Spray
4 (4 to 6-ounce) pieces salmon
Approximately 1 T. Dry Rub (recipe here)

Preheat oven to 400 degrees.

To make the Lemon Sauce, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer. Add sour cream and stir to incorporate. Keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil and chicken broth in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, place the fish in a roasting dish. Spray with olive oil and sprinkle with dry rub. Roast in the oven for approximately 15 minutes until medium-rare. This could be longer or shorter depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a salmon piece atop the lemon broth and place a large spoonful of Pea Puree into the center of the salmon. Serve immediately.