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Stuffed Orange Peppers

Age-related macular degeneration (AMD) and cataracts are leading causes of vision loss, but food rich in lutein, zeaxanthin, and vitamin C, like bell peppers, can keep your eyes sharp. A cup of sliced red, yellow & orange peppers contains nearly twice your daily vitamin C, plus 116 micrograms (mug) of lutein, and 562 mug of zeaxanthin.

Makes 8-10 Peppers

    • 8-10 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)
    • 2-3 cloves garlic
    • 2 tsp Italian seasoning
    • 2 tsp sage
    • 2 cups cooked barley
      (just over ½ cup raw barley)
    • 2 omega-3 eggs
    • 1 litre tomato sauce
    • 1 1/2 cups chicken stock
    • Salt and pepper
Preheat oven to 375 degrees.

1) Bring 1 cup water to a boil in a medium saucepan. Add barley.

2) Bring water back to a boil, partially cover and simmer on low for 30-40 minutes or until water is absorbed. Remove from heat.

1) Brown ground turkey or beef in a large sauté or saucepan in 2 tbsp olive or canola oil. Drain off excess fat.

2) Add onion, garlic, carrots and celery. Cook for another 5 minutes or until vegetables are tender.

3) Add frozen spinach and seasonings. Cook until spinach has softened.

4) Stir in cooked barley and remove from heat. Let cool.

5) Add 2 eggs and mix well.

1) Remove tops and seeds from peppers.

2) Mix tomato sauce and chicken stock in the bottom of a casserole dish

3) Fill each pepper with stuffing and add to the casserole dish.

4) Cover with foil and bake in a 375 degree oven for approximately 1 hour.

Note: This recipe will produce peppers with a firm texture. Alternatively, pre-cook peppers before stuffing.

Tip: Make extra stuffing and freeze. This will make for a quick, tasty supper.

Click Here for original recipe.