Nostalgia is a funny thing. It’s amazing how your senses can take you back in time.
Smelling and tasting these stuffed peppers took me back in time to my Grandma’s apartment in Brooklyn. She was a fantastic cook. It’s one of the things I loved most about her growing up. As an adult, many of my childhood memories are of her meals. Upon entry of her front door, a slice of pot roast was shoved in your mouth. I believe my love of cooking came from her. I miss her terribly and embrace this love of food and cooking she passed on to me.
My grandmother’s cooking was anything but light. Butter was her season of choice…she married an Irishman after all! I love how classics can be remade into lighter, healthier versions, and my Grandma's stuffed peppers are no exception.
I kept true to the original recipe, only swapping ingredients for healthier versions. They came out just as good as my Grandma’s but these are much lighter and will help “keep your girlish figure”!!! Infamous words from my beloved Granny!
Not Your Grandma’s Stuffed Peppers
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 can (14 1/2 ounce) crushed tomatoes
• 1/2 cup of chicken broth
• 1 cup brown rice
• 4 large bell peppers, halved lengthwise, seeds removed
• 1/4 cup grated parmigiano cheese
• 1/2 cup shredded part-skim mozzarella cheese
Preheat the oven to 400°F. In a large pan, heat the oil over medium heat. Add the onion, garlic, 1/2 tsp salt, and pinch of pepper. Cook until onion is clear, about 3 minutes or so.
Add ground turkey, cook and break up until lightly browned. Add crushed tomatoes, mix until blended well with the turkey. Bring mixture to a light boil, lower heat and simmer for 10 minutes.
Remove from heat and stir in the brown rice.
Fill peppers with the mixture. Pour the chicken broth on the bottom of your baking dish and place peppers on top of the broth. Cover with aluminum foil, and bake until peppers are tender, 30- 35 minutes. Remove foil and sprinkle grated parmigiano and shredded mozzarella on top of each pepper. Return and bake, uncovered for about 10 minutes depending on how brown you like the cheese.
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