The "OMG I got them to eat Kale and Bulgur without one single complaint" Stuffed Peppers!
These stuffed peppers are a great way to incorporate more kale and bulgur into your diet. Get the recipe and enjoy a flavorful and nourishing meal.
Ingredients
- ¼ cup dry bulgur I wanted to use ½ cup but this was all I had
- ½ of a sweet onion diced
- 3 cloves of garlic minced
- 8 oz package of baby bella mushrooms chopped up small or diced
- 12 oz lean ground turkey
- About 2 cups Kale chopped ~130g
- ½ teaspoon dried oregano
- 5-6 medium sized bell peppers
- 1 cup tomato sauce canned, jarred or homemade will work
- Kosher Salt and Pepper
Instructions
- Prepare the bulgur according to the package. The formula is twice as much liquid as bulgur. Bring both to a boil and then cover and simmer for 12-15 minutes until the liquid is absorbed. So I used ¼ cup of bulgur and ½ cup water.¼ cup dry bulgur
- Preheat the oven to 425 degrees.
- Cup the tops of the peppers off. You can blanch but I don't. We like ours to stay crunchy. I also dice up any good pepper parts of the tops and use it in the filling. You know, the stuff around the stem.5-6 medium sized bell peppers
- Spray a large skillet with non-stick cooking spray and heat over medium heat. Sauté the onion and garlic with a little salt and pepper. Add the mushrooms and cook until they reduce a bit. The liquid will come out of them. Add the turkey and brown, breaking it up as it cooks.½ of a sweet onion diced, 3 cloves of garlic minced, 8 oz package of baby bella mushrooms chopped up small or diced, Kosher Salt and Pepper, 12 oz lean ground turkey
- Once the turkey is all brown (gray) add the chopped up kale, cooked bulgur, and oregano. I also added the diced peppers I got from the tops. Continue cooking for a few minutes until the kale wilts and all the flavors merge.About 2 cups Kale chopped, ½ teaspoon dried oregano
- Fill the peppers with the stuffing. I only had 5 peppers that I could have overstuffed but I added a red pepper and stuffed them modestly. The red one was huge so you should have more then enough for 6 average sized green peppers.
- Top each pepper with some tomato sauce and sprinkle with some dried herbs. Bake for about 20 minutes until the peppers just start to scorch on the ends but still hold a crunch.1 cup tomato sauce
Nutrition
Calories: 138kcalCarbohydrates: 16gProtein: 17gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 31mgSodium: 248mgPotassium: 777mgFiber: 5gSugar: 6gVitamin A: 5530IUVitamin C: 151mgCalcium: 85mgIron: 2mg
Tried this recipe?Let us know how it was!