Healthy Ground Turkey Stuffed Peppers

Aug 11

Servings: 4 | Prep: 20 min | Cook Time: 45 min

INGREDIENTS

1 lb. ground turkey 93/7
1 tbsp. olive oil
4 large bell peppers
1 cup rice cooked
¼ cup white onion chopped
1 cup pasta sauce
1 ½ cup mozzarela cheese shredded
2 garlic cloves minced
2 tsp. dried italian seasoning
1 tsp. pepper

These homemade Ground Turkey Stuffed Peppers are hearty and delicious! With this simple recipe, you can fill your peppers with a mixture of ground turkey, rice, onions, garlic, sauce and spices, then top with cheese for tons of yummy flavor. They make the perfect dinner meal, and the entire family will love this dish.

In the Fridge – You can store any leftover stuffed peppers in the fridge for up to four days. Let them cool completely then pop them in an airtight container. Return them to the oven to reheat them.
In the Freezer – Allow them to cool then freeze them as individual servings. Freeze the stuffed bell peppers for up to three months in a freezer-safe container.
To Reheat from Frozen – Let thaw overnight in the refrigerator before reheating. Reheat gently in the microwave or oven. To microwave, cut the peppers into a few pieces first to ensure that they warm evenly. For the oven, place the peppers on in baking dish cut side up and warm at 350 degrees F for about 10 minutes.
Ground Turkey – I prefer to use 93/7 ground turkey for this recipe but feel free to swap for another ground meat, such as ground chicken, pork, beef, or even Italian sausage to change the flavor a little. Or swap out the meat for an entire can of drained and rinsed black beans to make the dish meatless.
Bell Peppers – Red, Orange ad yellow bell peppers tend to have more flavor to them as opposed to green bell peppers. But feel free to use which ever color you prefer.
Rice – The rice will add texture and body to the filing. Jasmine rice is a pantry staple in our house but but any kind of rice will work. If you’re not a fan of rice you can always substitute the rice with quinoa, riced cauliflower, couscous or farro. You can adjust the filling however you want!
Onion – This adds flavor to the peppers.
Pasta Sauce – Classic marinara or tomato sauce works best.
Cheese – I prefer to use mozzarella cheese with this recipe but feel free to use which ever cheese you prefer, provolone, pepper jack or a combo of a few cheeses. You really can’t go wrong with cheese. You can also substitute regular cheese for light or dairy-free cheese.
Spices – Italian seasoning is the main spice in this recipe. It adds a nice

DIRECTIONS

Cook the rice: You'll need 1 cup cooked rice for this recipe which is about 1/2 cup dry. Cook the rice according to directions and set aside.
Prep the Peppers: Preheat oven to 350 degrees Fahrenheit. Slice peppers in half lengthwise from top to bottom. Remove and discard the stems, seeds and membranes, then arrange peppers cut-side up in a 9×13 inch baking dish.
Make the Filling: In a large skillet, heat olive oil over medium high heat. Add the garlic and onions. Sauté for 3-5 minutes or until onion is translucent. Add ground turkey, Italian seasoning and pepper. Brown the turkey, breaking up chunks with a spatula, until no longer pink, about 5-7 minutes. Turn the heat off. Add the cooked rice, sauce and half the cheese to the skillet and stir.
Fill the Bell Peppers: Evenly Spoon the turkey mixture into the inside of each bell pepper halve. Sprinkle with remaining cheese. Fill the pan with just enough water to cover the bottom of the pan (this will allow the peppers to soften as they cook). Lightly spray a piece of foil with non stick spray and cover peppers ( this will prevent the cheese from sticking to the foil).
Bake: Bake for 35-40 minutes, or until the peppers are tender and the cheese is melted. Feel free to broil at the very end for 2-4 minutes until the cheese is golden brown. Garnish with fresh parsley or basil. Serve hot with additional sauce and cheese (optional).