Ground Turkey Stuffed Bell Peppers
A nutritious and vibrant meal featuring bell peppers filled with a savory mixture of ground turkey, vegetables, and herbs. Perfect for families looking for a flavorful and customizable dinner option.
Ingredients
For the Bell Peppers
- 4 pieces bell peppers Choose large bell peppers for stuffing
For the Filling
- 1 tablespoon olive oil For sautéing
- 1 cup diced onion Provides flavor base
- 1 cup chopped mushrooms Enhances flavor
- 1 pound ground turkey Lean protein source
- 1 cup cooked brown rice Can substitute with quinoa or cauliflower rice for gluten-free
- 1 cup pasta sauce Half for stuffing, half for baking
- 2 cups water For baking
- 1 cup shredded cheese For topping
- to taste salt and pepper For seasoning
Instructions
Preparation
- Slice off the tops of the bell peppers and remove the seeds and core.
- In a pan preheated with olive oil over medium heat, sauté the diced onion and chopped mushrooms until golden brown.
Cooking
- Add the ground turkey to the pan and cook until no longer pink.
- Stir in the cooked brown rice and half of the pasta sauce. Season with salt and pepper to taste.
Assembly
- Evenly spoon the turkey mixture into each hollowed bell pepper.
- In a baking dish, combine the remaining pasta sauce with water and pour it into the dish. Place the stuffed peppers upright and top with shredded cheese.
- Bake at 375°F (190°C) for 40 minutes.
Serving
- Serve warm and enjoy your delightful meal!
Notes
Leftover stuffed peppers can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, bake at 350°F (175°C) until heated through or use a microwave.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g
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