1 lb. ground turkey
2 yellow peppers (sliced in half)
2 red peppers (sliced in half)
baby bellas (sliced)
1 cup cooked rice
1 bag of baby spinach
1/4 cup aged white cheddar cheese
Cook the rice. Put the pepper halves in a big cast iron pan with a little water, cover with aluminum foil and cook until the stuffing is done (about 20 minutes). Cook the ground turkey until browned. Put the cooked turkey in a bowl so that the roving husband can take bites out of it as he walks by. Add baby bellas to pan with a little bit of chicken stock. Cook for a few minutes, stirring frequently until mushrooms are softened. Add the cooked mushrooms to the bowl of cooked turkey, admonishing aforementioned husband as he steals more bites. Add a little bit of oil to the pan, add the spinach, and stir (or toss) spinach until it is just a little bit wilted.
1/4 stick of butter (I used Smart Balance)
1/4-1/2 cup chicken stock
aged white cheddar cheese
Melt butter in small saucepan. Gradually whisk in oat flour until it thickens and resembles a thick paste. Whisk in chicken stock gradually, adding more oat flour if necessary. Gradually whisk in cheese. Pour sauce over turkey, mushroom and spinach mixture and mix it in, adding just a little bit of rice for texture. Avoid mentioning this addition to carb-hating husband.
Take the peppers out of the oven. Spoon plain rice around the peppers. Spoon the turkey mixture into the pepper halves. Pour a little turkey broth over the rice.
Bake, uncovered, for about 40-50 minutes or until tips of peppers are slightly browned and cheese is melted.
After dinner note:
Eric loved it, and was very happy that I had separated the rice from the peppers. This was funny, because he was drinking a beer at the time, which probably had more carbs than all of the rice he had just avoided. But the stuffed peppers still felt like comfort food, and we both ate something relatively healthy.