Living healthy is something we all strive for but busy lives and the same meals on repeat can leave us wanting more, these delicious stuffed peppers with lean ground turkey and flavorful kale and nutty cremini mushrooms is a lovely and light perfect meal and makes great leftovers for during the week! Perfect make ahead meal for the busy but health conscious family!
- 1 lb Lean Ground Turkey
- 6 Whole Red Or Green Peppers, Halved and Seeded
- 2 Cups Cremini Mushrooms
- 4 Cups Chopped Dark Leafy Kale
- 1 Cup Wild Rice
- 1 Large Onion, Diced
- 8 Cloves Garlic, Minced
- 1⁄2 Cup Shredded Mozzarella
- 2 Cup Water
- 1 Cup Raw Petitpas ( Raw Green Pumpkin Seeds)
- 1 Tablespoon Oil
- 1⁄2 Teaspoon Kosher Salt
- 1⁄4 Teaspoon Onion Powder, Smoked Paprika, Fresh Cracked Pepper
- 1⁄2 Worcestershire Sauce, and additional 1⁄2 Hot Sauce If Desired
Begin by heating a large skillet with a tablespoon of oil on medium high heat and adding your ground turkey, cook until mostly browned. Adding onion, garlic, mushrooms and kosher salt and allow to tenderize slightly before adding 2 cups of water, wild rice, worcestershire sauce, hot sauce and spices, cover and allow to cook for 30 minutes or until rice is tender. On a lined baking dish place hollow peppers side up , before stuffing with turkey mushroom mixture add in pumpkin seeds, combine thoroughly before filling peppers and topping with shredded mozzarella cheese. Cover and tent slightly with tin foil before placing in a 350 degree oven for 45 minutes to one hour or until peppers are cooked tender. Serve with a delicious side salad, enjoy!