Makes 8-10 Peppers
- 8-10 orange peppers
- 2 tbsp canola or olive oil
- 1 package ground turkey
or extra lean ground beef (500g)
- 2 carrots, chopped
- 2 celery stalks, chopped
- ½ onion, chopped
- 100 g frozen chopped spinach
(8 nuggets) (1/2 cup)
- 2-3 cloves garlic
- 2 tsp Italian seasoning
- 2 tsp sage
- 2 cups cooked barley
(just over ½ cup raw barley)
- 2 omega-3 eggs
- 1 litre tomato sauce
- 1 1/2 cups chicken stock
- Salt and pepper
- Preheat oven to 375 degrees.
Bring 1 cup water to a boil in a medium saucepan. Add barley.
Bring water back to a boil, partially cover and simmer on low for 30-40 minutes or until water is absorbed. Remove from heat.
Brown ground turkey or beef in a large sauté or saucepan in 2 tbsp olive or canola oil. Drain off excess fat.
Add onion, garlic, carrots and celery. Cook for another 5 minutes or until vegetables are tender.
Add frozen spinach and seasonings. Cook until spinach has softened.
Stir in cooked barley and remove from heat. Let cool.
Add 2 eggs and mix well.
Remove tops and seeds from peppers.
Mix tomato sauce and chicken stock in the bottom of a casserole dish
Fill each pepper with stuffing and add to the casserole dish.
Cover with foil and bake in a 375 degree oven for approximately 1 hour.
Note: This recipe will produce peppers with a firm texture. Alternatively, pre-cook peppers before stuffing.
Tip: Make extra stuffing and freeze. This will make for a quick, tasty supper.