Stuffed Orange Peppers
Makes 9-10 peppers
9-10 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)
1 clove garlic
1 tsp Italian seasoning
2 cups cooked barley (just over ½ cup raw barley)
2 omega pro eggs
1 L tomato sauce
½-1 cup chicken stock
Salt and pepper
Cook barley: Rinse barley through a sieve. Bring 1 1/2 cups 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. Fill each pepper with stuffing. Place peppers upright in a casserole dish. Add tomato sauce and chicken stock. Bake in a 375-degree oven for approximately 1 hour.
Tip: Make extra stuffing and freeze. This will make for a quick, tasty supper.
Barbara Pelletier, IRIS Optometrist
Visit eyefoods.com for more tips on healthy eating for your eyes.
Book an eye exam at iris.ca/exam.
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