A Low-Glycemic Hearty Fall Dinner with Turkey Muffins or Turkey Stuffed Red Peppers
This blog post is written by my friend, Carolyn Morgan, who is a health coach and friend. I like these so much, I asked her to share.
I begin with a favorite, Turkey Muffins.
You can bake these in small size muffin tins to snack on or take a few for lunch. I keep them on hand for my teenage son! You can also freeze for having snacks on hand or put in spaghetti sauce as meatballs. A great cooking shortcut!
For this dinner, we’ll be using the raw turkey muffin recipe to stuff Sweet Red Peppers. Yum!
2 lbs. ground turkey (I like to use free range non anti-biotic fed turkey)
1 egg + 2 egg whites (loosely whipped w/ fork)
½ – 1 C Raw oats (or brown rice or quinoa)
1- 2 tsp cumin
2 tsp powdered mild red chili (can use 1 tsp. Paprika)
2 tsp black pepper (can use chipotle pepper spice)
1 tsp sea salt
2 TBSP garlic powder (or 4 cloves minced)
2 Celery stalks
Directions for Turkey Muffins:
Preheat oven 375 degrees.
Spray or brush muffin pan with olive oil.
Mix all ingredients together in large bowl.
Roll into balls and place in muffin pan. I use a small-size muffin pan for snack size muffins. For this size pan, make golf ball size balls.
Bake for 30-40 minutes
Makes 24 small muffins. (If you use a regular size muffin pan, makes 12 muffins)
FOR STUFFED RED PEPPERS
Loosely stuff red peppers with the turkey muffin mix (so turkey can fully cook). Place in a lightly oiled Pyrex pan with a bit of water in bottom of pan– peppers standing up if possible. ***Any remaining turkey muffin mix, you can bake in muffin tins for future lunch or snacks***
Bake @ 375 degrees for about 45 minutes. Make sure the turkey is fully cooked
To make this a complete hearty dinner serve the turkey muffins (or stuffed peppers) with Spicy Kale Salad.