Foodie Friday: Sunday Suppers

Happy Friday! I’m linking up again this week with Annemarie from The Fit Foodie Mama, Cassandra from Powered by Bling, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Montana from Pretty Lil Mudder to bring you healthy recipes. This week’s theme is “Sunday Suppers”. Please be sure to check out their recipes and feel free to add yours as well.

I LOVE Sundays. My husband and I go to church and then get to spend some time together. It’s great to have a day to recharge and reconnect with each other. Sunday dinners are very special to me because I love cooking and eating together! Do you have any special Sunday traditions in your family?

Last Sunday my husband and I tried a new recipe for stuffed peppers – a recipe from Skinny Taste! I made my own rice and then followed Gina’s recipe for the peppers:

Turkey Stuffed Peppers (from Skinny Taste with a few small changes)

1 lb lean chopped turkey meat
1 garlic clove, minced
1 small onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
4 large bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
2 cups cooked rice (see below for rice directions)
1/4 cup shredded sharp cheddar cheese

1. Heat oven to 400°.
2. Saute onion, garlic and cilantro in a pan. Sauté about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
3. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
4. Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
5. Top with shredded cheese.
6. Cover tight with aluminum foil and bake for about 35 minutes.

Instructions for Rice

2 cups brown rice
1 cup low sodium chicken broth
3 cups water
1 bay leaf
salt, pepper
1 Tbsp dried minced onion

Combine all ingredients in a rice cooker (easy peasy). Once the rice is cooked, remove the bay leaf before adding the rice to the ground turkey mixture. I used 2 cups of the rice in the peppers and saved the remaining rice for my husband and I to take to work for lunch.

Also, we LOVE hearing from you. If you’d like to follow any members of our link-up, here are the details:

Annmarie: blog, facebook, twitter, instagram, pinterest, bloglovin’
Cassandra: blog, facebook, twitter, instagram, pinterest, bloglovin’
Emily: blog, twitter, instagram, pinterest, bloglovin’
Esther: blog, facebook, twitter, instagram, pinterest, bloglovin’
Farrah: blog, instagram, pinterest, twitter, bloglovin’
Montana: blog, facebook, twitter, instagram, pinterest, bloglovin’

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8 Responses to Foodie Friday: Sunday Suppers

  1. Annmarie says:

    Love stuffed peppers and these looks awesome!

  2. That might be something the rest of my family would eat. I’m the only vegetarian so I usually make 2 dinners.

  3. I dont normally make stuffed peppers bc it calls for ground beef. Never thought of using turkey instead.

  4. Farrah says:

    I love stuffed peppers! 😀 Can’t wait to try this out!

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