Every time peppers go on sale I think about making this recipe! Stuffed to the top with a delightful combination of ground turkey, barley, bulgur and lentils these peppers stick to you. Hearty and healthy, full of fibre and Vitamin C. Your family will love it for supper! This recipe is compliments of Rachelle Wood Nutrition and found within the online Weight Loss program See Results.

Multigrain Stuffed Peppers         serves 4     

4 large peppers  (I use green)

1 pound lean ground turkey

3 green onions, sliced

2 garlic cloves, minced

1 jar pasta sauce 

1/2 cup reduced sodium broth

1/2 cup cooked pearl barley

1/4 cup cooked bulgur

1/4 cup cooked lentils

1/4 tsp crushed red pepper flakes

1/2 tsp oregano

dash fresh ground pepper

Cut peppers in half lengthwise, remove stem and seeds. Boil water in kettle. Place peppers in a bowl. Pour boiling water into bowl. Cover. Let sit while preparing the remaining recipe. In a saucepan cook ground turkey, onions and garlic over medium heat. Drain and rinse. Stir in pasta sauce, broth, grains, lentils and spices. Bring to a boil. Reduce heat and simmer, uncovered for 15 minutes. Drain peppers and place on baking sheet. Fill peppers with mixture. Top each pepper with an extra TBSP each of spaghetti sauce, and spread evenly over top. Cover and bake at 375 for 30-35 minutes or until peppers are tender. Serve and enjoy!

Rachelle likes to serve this dish for lunch time with a salad on the side. Do you have a healthy recipe to share with other blog readers? If so email it to info@rachellewood.ca. I’d like to thank my twitter follower who suggested I blog this recipe.