Tag: Stuffed Pepper

Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice^[1] would be perfect!

Santa Fe Turkey Stuffed Peppers
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)

Ingredients:

For the filling:

1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the peppers:

3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

References

^{^} cilantro lime rice (www.gordon-ramsay-recipe.com)

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

by Pam on December 10, 2013

I had a pork tenderloin in the refrigerator to use up so I went in search of ingredients that I could stuff it with. I found some fresh spinach, roasted bell peppers, a few mushrooms, fresh basil, and some Parmesan cheese. I sliced the pork tenderloin nearly in half then pounded it thin. I seasoned the meat then layered on the ingredients before rolling it up and searing it in a hot pan. I baked it in the oven and it turned out beautifully! The pork was really tender and the stuffing added so much flavor to the meat. My kids ate all of their portions so I take that as a good sign. My husband and I both thought it was delicious. I served this stuffed tenderloin with some green beans and the Creamy Garlic and Parmesan Mashed Potatoes^[1] for a delicious meal.

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions^[2]). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork.

Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

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Save^[4]

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 30-40 min.

Ingredients:

1 pork tenderloin, silver skin removed
Sea salt and freshly cracked pepper, to taste
1 cup of baby spinach leaves, chopped
4-5 button mushrooms, chopped
2 tbsp roasted bell pepper, chopped
3-4 fresh basil leaves, chopped
2 tbsp panko crumbs
1 tbsp Parmesan cheese, finely grated
1 small clove garlic, minced
1 tbsp olive oil

Directions:

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork. Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Creamy Garlic and Parmesan Mashed Potatoes (www.gordon-ramsay-recipe.com)
^{^} click here for instructions (www.learninghowtocook.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it’s been a huge hit with everyone, including both of my kids – they just loved it! I decided to make a pot this weekend and gave this a photo makeover.

This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it’s a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!
Stuffed Pepper Soup
gordon-ramsay-recipe.com
Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g (without salt)

Ingredients:

3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.