Savory Spinach Stuffed Peppers

One of our favorite dishes around here is Savory Spinach Stuffed Peppers! This micronutrient and prebiotic dense dish will boost your good gut bacteria, balance hormones, and balance your blood sugar. Venison and leafy greens also have a great mix of micronutrients to boost brain health!

Jake goes hunting a couple times a year, so our fridge is full of ground venison. I’m all about free range, sustainable animal products and you can’t beat hunting the meat yourself! I love venison since it’s a super lean meat and tastes super delicious. I prefer venison or turkey to keep it on the leaner side, but you can also use ground beef or pork.

For all of my dairy free peeps, just leave out the last step! It tastes equally delicious.

Ingredients

1⁄2 cup brown rice
1 cup water
4 red peppers
1 tablespoon olive oil
1 pound venison or turkey
3 cloves garlic minced
1 cup tomato sauce
2 teaspoons Italian seasoning
1 teaspoon celery seed
2 cups spinach shredded
1⁄2 cup Parmesan cheese shredded
1 spray cooking pray

Directions:

1. Place water and rice in a small pot and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes or until water is absorbed. Remove from heat and keep covered for another 10 minutes. Fluff rice with a fork and set aside.

2. Preheat oven to 375ºF. Spray baking sheet with cooking spray and put aside.

3. Using a knife, carefully remove the tops of the peppers by cutting around the stalks. Using a spoon, remove the seeds and clear out all of the membranes so you have a hollow shell.

4. In a large pot, add peppers and enough water to cover the peppers by at least 2 inches. Bring the water to boil and then boil for 6 minutes. Drain water and put the semi-cooked peppers aside.

5. Put the pot back on the stove, add olive oil and garlic and cook for 60 seconds until fragrant. Add venison or turkey and using a wooden spoon to break apart any clumps and make sure there is no remaining pink showing. This should take about 10 minutes. Carefully drain the excess fat. Add the rice, half of the tomato sauce, Italian seasonings, celery seed and spinach. Combine thoroughly.

6. Stuff the peppers with the turkey and rice mixture. Top the peppers with the remaining tomato sauce.

7. Cover the peppers with foil and place in the middle level of the oven. Bake for 30 minutes.

8. Uncover peppers, divide the Parmesan across the peppers and sprinkle on top. Bake for another 10 minutes.

Hope y’all enjoy it!

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