Recipe: Turkey- and Farro-Stuffed Peppers
As the holiday season gets more hectic, relying on quick, easy dinners can help reduce some of the chaos. For a stress-free winter meal, try this healthy stuffed pepper recipe. Nutty, whole-grain farro keeps the filling tender, turkey adds hearty protein, and kale and mushrooms lend color and nutrients. It’s a win-win-win.
4 bell peppers
16 oz lean ground turkey
1/2 cup farro
2 cups chopped kale
1 cup chopped mushrooms
1/2 cup white onions
2 small tomatoes
1 tsp minced garlic
1 tsp onion powder
1 tsp basil
1 tsp oregano
Pre-heat the oven to 375 degrees. Add farro and 1 1/2 cups of water to a pot and bring to a low boil. Let it cook for about 15 minutes, then drain the water. Set aside.
Heat a pan over medium heat. Combine a splash of olive oil with the chopped onions and garlic. When the garlic begins to brown, add the turkey, onion powder, basil, and oregano. Once the turkey is cooked, turn down the heat and add the chopped kale and mushrooms.
Slice the tomatoes lengthwise and scoop out the pulp, so that only the firm outside remains. This prevents the filling from becoming too watery. Chop the remaining tomato up and add it to the turkey mixture.
Let the turkey and vegetables simmer for a couple of minutes, until the kale wilts. While the turkey is simmering, take the four peppers and chop off the tops and stems, and carve out the seeds.
Once the heat has been turned off, add the farro to the turkey mixture and give it a stir. Stuff each pepper with the filling. If desired, sprinkle a small amount of low-fat cheese, like mozzarella, on top of each pepper.
Place peppers in a baking dish and bake for 20 to 30 minutes, or until the peppers are soft.