This easy meal takes less than a half an hour including cooking time. It’s perfect for one of those rushed, weekday meals.
6 ounces ground turkey breast
4 green or red peppers
2 tbs olive oil
1/4 cup shredded carrot
4 cloves garlic, minced
1/4 cup minced onion (red or white)
1/4 chopped baby spinach
1/2 cup wild rice (precooked)
1 tsp Italian seasoning
Cut the tops off the peppers. Take out the seeds and membranes. Set aside. Preheat oven to 350 degrees. In a skillet, over medium heat, heat the oil. Add and brown the ground turkey. Sprinkle with Italian seasoning. Add the garlic and onions. Cook about 4 minutes, or until the onion in translucent and the garlic fragrant. Add the cooked rice, carrot, spinach. Heat through. Stuff the mixture into the peppers. Add stuffed peppers to an oven safe dish (we used a bread loaf pan). Cover with foil and cook 15 minutes. Remove foil and cook five more minutes.
This dish was easy, filling and delicious. The only thing I’ll change is next time, I’ll add more Italian seasoning. The meat was well seasoned, but the rest of the dish needed a little more.
Baked Tomato Pasta with Spinach
- 2 cup whole-wheat penne
- 1 tablespoon and 1 teaspoon olive oil divided
- 1 clove garlic minced
- 4 cup baby spinach chopped
- 3 cup diced tomato divided
- 1 tbs dried oregano or any herb
- Pinch of salt
- 3/4 cup shredded low- fat cheddar cheese divided
- Directions: Preheat oven to 350 F. Cook pasta according to package directions until al dente. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts. In a medium bowl, combine the remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1∕2 the cup of the cheese. Grease the bottom of the baking dish with the remaining 1 teaspoon oil. Pour tomato pasta mixture into the dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1∕4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.
I liked the spinach chopped up to give for more even cooking. Do not overcook the spinach. When it starts to wilt, kill the heat. It will keep cooking. Instead of adding everything to a second bowl, I just used the dish I put in the oven to combine everything. Instead of oregano, I used Italian seasoning and fresh basil. Don’t skimp on these, the flavor is so much better with them.