Tag Archives: fall meals

  • Fall Loving Stuffed Peppers!

    This recipe just screams fall to me. I love getting back to eating warming foods as the cooler weather kicks in. This recipe is great for the whole family! You can adapt the recipe as per the options below for each of the individual tastes and dietary needs in the family.
    Pasture raised turkey is a great option and should not just be enjoyed during holidays. Here are my top reasons to add some turkey to your family dinners;
    • Pasture raised turkey contains heart healthy omega 3 fatty acids.
    • Turkey contains all of your essential B vitamins
    • An excellent source of protein
    • Turkey is a rich source of selenium, providing 50% of the RDA is a 4 ounce serving.
    Stuffed Peppers 
    Can be served with hot sauce, cranberry sauce or if you are like my 2 year old, with a squirt of organic ketchup.
    • 1/2 cup brown rice (if you have time, soak over night and rinse*)
    • 1.5 cup of broth or water
    • 2 tbsp olive oil or camelina oil
    • 1 cup diced onions
    • 1 cup diced apples
    • 3 garlic cloves
    • 8 sage leaves, finely chopped
    • 1 pound (ish) of ground turkey, preferably dark meat
    • substitute 1/2 cup of pine nuts for the rice if you want to make this a paleo/grain free dish
    • Add a sprinkle of dried cranberries
    • can swap rice for quinoa/millet or other whole grain
    To cook rice:
    1. Add 1/2 cup of brown rice into pot and cover with broth or water.
    2. Bring to a light boil
    3. Adjust temperature of your stove to simmer for about 45 minutes.
    Preparing mixture
    1. Sauté onions in a pan for about 2-3 minutes, until starting to soften.
    2. Add apples and garlic. Sauté for another 5 minutes over medium heat
    3. Add sage. Turn off heat and let cool
    4. When onions/apples and rice are cooled, add to a large mixing bowl
    5. Add in raw meat. Mix well with your hands.
    Preparing Peppers
    1. Preheat oven to 350F
    2. Cut the tops off the pepper and scoop out the seeds
    3. Fill each pepper with the mixture
    4. Place the top of the pepper back on
    5. Bake for 1.5 hours.

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