One of my son’s favorite meals is stuffed peppers. The picture to the right is actually the finished product for a meal we fix quite often. It’s also something my Mom really enjoys. After thinking about it I thought this may make a great pureed meal and it did!
This recipe was inspired by one of the recipes from the Maximized Living Nutrition Plan book that you can buy here. I mix it up a little bit to add more flavor.
What you will need:
- 6 or 8 Peppers. Green ones don’t taste so hot so I do the colored ones. Try and get big ones
- 3/4 cup brown rice
- 1.25 pounds of ground turkey
- 1 can of tomatoes
- 1-2 cloves of garlic
- 1 very small onion diced
- Salt, Pepper
(if you like more rice than meat then do 1 cup rice and 1 pound meat. Cook with 1 cup water)
Wash and clean your peppers by cutting off the tops and taking out the seeds.
Oven set for 350 degrees. They cook for 50 minutes
Add Turkey, Garlic and small onion to your pan with a little oil. Sprinkle with Paprika, salt and pepper. Add about 1/8 – 1/4 teaspoon each of basil and thyme. Use however much you want. Cook until brown. Then add the can of tomatoes with the juice.
Cook your rice for half the time it says and use the same amount respectively. So, 3/4 cup rice and 3/4 cup water. Or 1 cup rice, 1 cup water.
When the rice is done, combine it in bowl with the turkey mixture. Mix well and spoon in to your peppers. Cover with foil and bake for 50 minutes.
When its done, cut in to 1/4′s and drop in your food processor with a spoonful of coconut oil and puree till as smooth as you can get it. Reheats quite well also. Depending on what color pepper you use, the finished product should look like this. I pureed an orange pepper.