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Simple Joyful Food

Kitchen confidence made simple.

chicken

Ground turkey and cabbage stuffed bell peppers.

August 11, 2015 Leave a Comment
#denigris1889 Ground turkey and cabbage stuffed bell peppers - main (c)nwafoodie #ItalianVinegar #DrizzleFlavor AD

Content sponsored by #denigris1889

Have you ever made a particular meal and decided that you and your family like it so much that one day you realize that you are eating it just about every single day?

Day after day.

After day?

Yep, that’s what has been going on over here in the Fultz household. The bell peppers this time of year are so fresh, bright, and vibrant that it is almost as if a gallery light is positioned right on them in the produce section.“Come, come here. Pick us. Pick us.”

And so it goes. Dinner consists of a plethora of stuffed bell peppers lately. They are easy to prepare and then set in the oven for the finishing touch as we go about our summery busyness. It’s like a dear friend or family member… there when we need them.

Oftentimes we think of stuffed bell peppers as a heartier dish filled with ground beef, heavy tomato sauces, rice, or cubed potatoes. I like to make a lighter version during these hot days with ground turkey, sweet Vidalia onions, green cabbage and a shredded  Yukon gold potato.  The cabbage and onions give it a coleslaw feel, so naturally a soft white wine vinegar comes in to play.

Of course, I’m using De Nigris organic white wine vinegar with certified organically cultivated grapes. Why should we expect anything else?

#denigris1889 Ground turkey and cabbage stuffed bell peppers - up close (c)nwafoodie #ItalianVinegar #DrizzleFlavor AD
 GROUND TURKEY AND CABBAGE STUFFED BELL PEPPERS

Serves six, unless you select large bell peppers and someone’s appetite is on the small size. Then it will serve eight quite nicely.

Ingredients

½ head medium sized green cabbage

1 large sweet Vidalia onion

5 tablespoons extra virgin olive oil

¼ cup chicken broth

1 large (or two small) Yukon gold potato(es)

1 teaspoon sea salt

½ teaspoon black pepper

1 pound ground turkey, 93% lean

1 teaspoon De Nigris White Wine Organic Vinegar

1 ½ teaspoon Greek seasoning

Pam cooking spray

6 bell peppers, assortment of red, orange, and yellow

Instructions

1.

Cut up and shred cabbage and set aside.

2.

Slice onion and add to skillet with 1 tablespoon olive oil and chicken broth on medium-high heat. Cover and cook for approximately ten minutes until onions are tender. Check frequently to see if an extra splash of broth is needed.

3.

While onions are cooking, peel and grate potato. Add to skillet, lowering heat to medium and covering for approximately five minutes.

4.

Add 1 tablespoon of olive oil to skillet and add cabbage with ½ teaspoon salt and ¼ teaspoon pepper and stir. Cook for approximately ten minutes until tender. Stirring occasionally.

5.

Remove from skillet and add contents to large mixing bowl.

6.

Heat oven to bake 350 degrees.

6.

Place skillet back on stove on increase heat to medium-high heat. Add two tablespoons olive oil and ground turkey and cover. Cook for ten minutes and remove lid. Stir turkey with ½ teaspoon Greek seasoning, ½ teaspoon salt and ¼ teaspoon pepper and garlic power. Continue to cook for additional five minutes and turn off heat. Add turkey to mixing bowl.

7.

Add 1 tablespoon of olive oil and De Nigris Organic White Wine Vinegar to mixing bowl along with 1 teaspoon Greek seasoning. Mix thoroughly.

8.

Spray brownie pan with Pam spray.

9.

Cut off tops of head of bell peppers and remove the insides. Save the tops for another day or meal. Shave the bottoms as needed so peppers can stand upright.

10.

Stuff peppers with turkey, cabbage, and potato mixture and add to brownie pan. Cover with tinfoil and bake for 1 hour. Remove foil and cook for additional ten minutes.

11.

Remove from oven, let cool slightly before serving and enjoy!

#denigris1889 Ground turkey and cabbage stuffed bell peppers - product shot (c)nwafoodie
Happy bell pepper stuffing.
Eat well, my friends.
Lyndi

 

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welcome

author image of thejoyofeatingwell blogHi, I’m Lyndi Fultz and I have a passion for the simple.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

If you are overwhelmed and feeling guilty that you’re not eating better and are tired of deciding what to cook, join me as I share how to capture kitchen joy by focusing on simplicity.

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simplejoyfulfood

Slowing down to savor food and life. And above all, have a good time.

Lyndi Fultz
ad Brrrrrr. Okay, quick question… what do you ea ad Brrrrrr. Okay, quick question… what do you eat when it’s freezing outside and all you want to do is to stay in your jammies and watch TV? ⁠
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Am I the only one who takes a zillion photos of ev Am I the only one who takes a zillion photos of everyday beauties?⁠
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Note to self: Buy turmeric and do something with it.
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ad. Probably the most stressful thing about chili ad. Probably the most stressful thing about chili is wondering if all the time and energy you spent on those spices and ingredients… will actually turn out.⁠
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lyndi@thejoyofeatingwell.com

inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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