Open Accessibility Menu
Hide

COVID-19 (Coronavirus) Update Learn More

Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Stuffed Peppers

Published in Recipes, Snacks Author: CentraCare

Recipe from EatingWell

Ingredients

  • 4 large green bell peppers
  • 1 1/2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 1/2 cups cooked rice
  • 1 8-ounce can tomato sauce (1 cup), divided
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Preheat oven to 350°F.
  2. Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
  4. Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

Yield: 4 servings

Nutritional Information Per Serving
  • Calories: 327
  • Fat: 12 g.
  • Sat. Fat: 3 g.
  • Potassium: 805 mg
  • Sodium: 354 mg
  • Carbs: 31 g.
  • Fiber: 6 g.
  • Protein: 25 g.