I'm really excited to share this recipe with you because it is one of my newest recipes that quickly became a hit. I would describe this recipe as a healthy alternative to comfort food. I love this recipe and it always feels like I'm "indulging", but it's much lower in fat and calories than comparable comfort foods such as lasagna or Eggplant Parm (I do make a mean Eggplant Parm that I should blog for you, however). The ingredients (the sauce in particular) seems a little odd, but I promise you this exceptionally easy recipe will be an immediate hit!
This past semester I was so lucky to have 3 new neighbours who were engineering students from Newfoundland. These crazy Newfies quickly became best friends of mine and this recipe in particular, is dedicated to Garrett, who really inspired a lot of my recent cooking. Garrett absolutely adores this recipe and I hope you will too!
Ingredients:
*Yields 6 stuffed pepper halves
- 3 Peppers: 1 red, 1 yellow, 1 orange
- 2 cans of Campbell's Cream of Mushroom Soup (low-sodium or not)
- 2 cans of Campbell's Cream of Tomato Soup (low-sodium or not)
- Extra Virgin Olive Oil
- Extra Lean Ground Turkey
- Marble Cheese & A spiced Havarti or Asiago
- 1 cup of brown rice
- Household spices
Recipe:
- Cook 1 cup of brown rice and leave on the stove
- Second - start browning your ground turkey on the stove-top with a few splashes of extra virgin olive oil on medium heat. Spice your turkey with basil leaves, pepper, a pinch of salt and maybe a few chilli flakes if you like a little spice.
- Grate about half of the marble cheese and half of the spiced Havarti or Asiago into a bowl to use later. Note: I like to kick the recipe up with a more full-flavour or stronger spiced cheese, but if you prefer a more mild cheese, just stick with the simple stuff. Choose whatever cheese you like most.
- Cut all of the peppers into halves and rinse them under cold water and preheat your oven to 350°F .
- Line an oven-safe dish with aluminum foil and place the pepper halves into the dish and sprinkle each one with extra virgin olive oil.
- I like to season my peppers with basil leaves and pepper.
- Place the peppers in the oven while it is preheating just to soften slightly while you prepare the rest of the ingredients. (Warning: Keep an eye that the peppers are not in the oven so long that they become overly soft. This recipe is much better if there is still a little crunch to the peppers. Remember that there will be an additional 15 minutes of oven-time).
- I like to cook all of my ingredients simultaneously, but feel free to take one step at a time and leave your ingredients off to the side on low heat to keep warm.
- Empty all 4 cans of Campbell's soup into a pot to cook on the stove-top. I like to buy the sodium reduced or "light" Campbell soup, but if you're more financially conscious and full-flavour conscious, just buy the regular stuff. Heat the soups into a "sauce" by whisking it all together and cooking over medium heat (do not add water or milk).
- Take your peppers out of the oven and get ready to assemble our recipe!
- First, scoop a few tbsp of rice into each pepper halve and push it down flat.
- Pour a few dollops of your heated and whisked sauce over the rice and then layer on the turkey. Use the entire package of browned turkey and just distribute it evenly over the peppers. Push down with a fork.
- The next step is to pour on all of the sauce. Again, just distribute the sauce evenly all over the peppers and in the pan.
- Next, layer as much cheese on top of each pepper as you please. If you want it to be a little lighter, go easy on the cheese, but to be quite honest this recipe is absolutely fantastic with loads and loads of cheese!
- Finally, pop your peppers into the oven until the cheese completely melts over-top. All of your ingredients are already precooked and heated, so you won't need any longer than 10-15 minutes in the oven.
- Allow the peppers to cool for 10-15 minutes before eating and serve!
The final product seen here was actually sent to me from Garrett, who attempted the recipe on his own at home and evidently did a wonderful job! If it's easy enough for the master of KD and Hamburger Helper to make successfully, then I'm pretty sure it's easy enough for anyone to make.
- Cook 1 cup of brown rice and leave on the stove
- Second - start browning your ground turkey on the stove-top with a few splashes of extra virgin olive oil on medium heat. Spice your turkey with basil leaves, pepper, a pinch of salt and maybe a few chilli flakes if you like a little spice.
- Grate about half of the marble cheese and half of the spiced Havarti or Asiago into a bowl to use later. Note: I like to kick the recipe up with a more full-flavour or stronger spiced cheese, but if you prefer a more mild cheese, just stick with the simple stuff. Choose whatever cheese you like most.
- Cut all of the peppers into halves and rinse them under cold water and preheat your oven to 350°F .
- Line an oven-safe dish with aluminum foil and place the pepper halves into the dish and sprinkle each one with extra virgin olive oil.
- I like to season my peppers with basil leaves and pepper.
- Place the peppers in the oven while it is preheating just to soften slightly while you prepare the rest of the ingredients. (Warning: Keep an eye that the peppers are not in the oven so long that they become overly soft. This recipe is much better if there is still a little crunch to the peppers. Remember that there will be an additional 15 minutes of oven-time).
- I like to cook all of my ingredients simultaneously, but feel free to take one step at a time and leave your ingredients off to the side on low heat to keep warm.
- Empty all 4 cans of Campbell's soup into a pot to cook on the stove-top. I like to buy the sodium reduced or "light" Campbell soup, but if you're more financially conscious and full-flavour conscious, just buy the regular stuff. Heat the soups into a "sauce" by whisking it all together and cooking over medium heat (do not add water or milk).
- Take your peppers out of the oven and get ready to assemble our recipe!
- First, scoop a few tbsp of rice into each pepper halve and push it down flat.
- Pour a few dollops of your heated and whisked sauce over the rice and then layer on the turkey. Use the entire package of browned turkey and just distribute it evenly over the peppers. Push down with a fork.
- The next step is to pour on all of the sauce. Again, just distribute the sauce evenly all over the peppers and in the pan.
- Next, layer as much cheese on top of each pepper as you please. If you want it to be a little lighter, go easy on the cheese, but to be quite honest this recipe is absolutely fantastic with loads and loads of cheese!
- Finally, pop your peppers into the oven until the cheese completely melts over-top. All of your ingredients are already precooked and heated, so you won't need any longer than 10-15 minutes in the oven.
- Allow the peppers to cool for 10-15 minutes before eating and serve!
The final product seen here was actually sent to me from Garrett, who attempted the recipe on his own at home and evidently did a wonderful job! If it's easy enough for the master of KD and Hamburger Helper to make successfully, then I'm pretty sure it's easy enough for anyone to make.
Wine Pairing: TBA
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