Friday, September 17, 2010

Moroccan Stuffed Peppers


I saw this great looking dish on peanutbutterfinger, and so I had to give it a try. In the end, I changed quite a few ingredients around, but I guess this is how it goes..... Nevertheless, these are the tastiest individual moroccan spiced stuffed pepper (and skinny to boot!)!

1/2 lb. ground turkey
1/2 medium onion, chopped
1/2 c sliced baby portabella mushrooms
1/2 packet Knorr vegetable soup mix
3 TB Trader Joes red pepper spread
2 TB harissa
1/4 cup frozen sweet corn
2 TB panko bread crumbs
1/4 cup eggwhites
2 large bell peppers, cut into rounds


Directions:
Preheat oven to 400 degrees.
Mix all ingredients besides the pepper sin a large bowl
Cut the bottom of the peppers, and fill them. Cut the remaining pepper (depending on size) into 1in high rounds, and fill with turkey mix.
Bake for 40-60
minutes to an hour, until the turkey stuffing is fully cooked


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