These peppers are delicious. I was at a friends house this past week and she made red and green stuffed peppers for lunch.They were so good. I had not made stuffed peppers in quite some time and having them at my friends inspired me to whip up a batch of my own. While I was at her house, I snagged a tasty tip for the peppers. Plain yogurt and dill as the topping. I eat dill and yogurt often, but I would have never thought to top my stuffed peppers with it. It is delish and really completes the meal.
Ingredients
1 lb lean ground beef or ground turkey
1 diced medium onion
3 cloves minced garlic
1/2 cup roughly chopped mushrooms
20 grape or cherry tomatoes, halved
salt and pepper to taste
1 cup brown rice
1/2 cup quinoa
3 cups chicken broth or stock
1 tsp onion powder
1 tsp oregano
1 tbsp olive oil
8 poblano peppers
1/2 cup plain yogurt
1 tsp dried dill
Preheat oven to 400 degrees.
Saute ground beef, onions, garlic, mushrooms and tomatoes together. Add salt and pepper to taste. Make sure to break up the ground beef. Set aside when browned.
Cook rice and quinoa in chicken stock. Cover and simmer over low heat for 25 minutes, rice should be slightly al dente.
In a large bowl mix ground beef mixture with cooked rice/quinoa mixture. Stir in onion powder and oregano. Set mixture aside.
Cut off the tops of the poblano peppers, remove seeds and white membrane from peppers. Next stuff peppers with rice/quinoa mixture. Set in oven safe dish and drizzle 1 tbsp of olive oil over peppers. Bake at 400 degrees for 40 minutes. Remove from oven, cover with foil or lid and bake additional 30 minutes. Let cool, top with yogurt and dill.
Serves 4. Serving size is two stuffed peppers. Approximately 530 calories and 14 grams of fat.
If you only eat one pepper you are looking at 256 calories and 7 grams of fat.
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