Happy Labor Day! The weather in Chicago this morning is blustery and cool, which is such a nice change from the sticky-hot weather we had all summer long. I’ve never been a fan of fall, coming from the West it meant winter was right around the corner, and I’ve always loved summer! Alas, I have a feeling fall has taken summer’s place as my favorite now, since having more energy and not being sweaty all the time ranks pretty high on my happy list.
In honor of the cooler temps, I thought I would turn the oven on and make a delicious stuffed pepper recipe.
1/4 cup finely chopped fresh parsley leaves (I used dried)
3/4 teaspoon garlic pepper salt
1/2 teaspoon ground black pepper
2 cups cooked brown rice
15 ounces tomato sauce of choice
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes and dry on paper towels.
In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the turkey, garlic, parsley, salt, black pepper. Cook until the meat is browned and add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning as needed.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes before serving.
These are so moist and delicious, and since there are only two of us, they freeze easily for later. Try them and you will not be disappointed!
Today is my off day from the gym, tomorrow morning is looking like Full Body Blast (30 min. all over strength circuit class) and if I can get myself out of bed early enough, some cardio beforehand. :) Happy Labor Day!