Stuffed Peppers is one of our go-to meals in our house. It is low carb, high protein, full of veggies and is easy and fun to make. The only thing that is “labor intensive” is cleaning out the peppers! They make the perfect little bowl and are delicious roasted. We probably make this meal once a week. The fun thing about stuffed peppers is you literally can make a different flavor profile each time! We have done Italian, Mexican, Mediterranean, the list is endless. Try quinoa instead of rice, Maybe use barley? Switch up your cheeses. You can make a lot of food for a little amount of money and have perfect lunch portions for the next day! That is how Cam and I operate. All of our dinners we get enough for leftovers for lunch. It works out perfectly and you save money. Unless you just want pb & j for lunch, that is cheap to make😉 This is just way more exciting.
PS- When I am making these stuffed peppers, I always look for the peppers that have the 4 points on the bottom, this will help them stand up straight in the baking dish. This way too you don’t have to cut the bottoms off to have them stand up straight and lose all those yummy juices.
Stuffed Peppers are a perfect meal. It has tons of veggies, protein, and a little cheese for yourself;) Not to mention versatile and perfectly portioned.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 6 large bell peppers, any color
- 2 cups cooked brown rice (you can use quinoa, barley or faro here instead)
- 1 lb 93% lean ground turkey
- 2 cloves of garlic, minced
- 1 small onion, diced
- 1/2 cup shredded butternut squash (you can usually find in produce section already shredded, you can omit as well. I like to incorporate veggies where I can for added nutrients)
- 1 16 oz jar diced tomatoes
- 1/4 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup mozzarella cheese (I used pepper jack here because that is all we had and we love spice)
- 1 Tablespoon olive oil
- 1 teaspoon Italian Seasoning
- Preheat oven to 350 degrees
- Prepare your rice, set aside
- When picking out your peppers, I like to find ones that have 4 points on the bottom instead of 3, this helps them stand up straight
- Cut tops off peppers, remove the seeds and membrane
- In a large skillet, add olive oil, onion, garlic, sauté until tender
- Add turkey to skillet and brown
- Add diced tomatoes, rice, Italian Seasoning, salt, pepper, and 1/2 cup of the shredded cheese and mix well
- Fill each pepper with the mixture all the way to the tippy top
- Place all prepared peppers in a baking dish and fill bottom of dish with about an inch of water
- Bake in oven covered for 25 minutes (this helps steam and cook the peppers)
- Remove from oven, top with more cheese, put back in and broil hi uncovered for about 5 minutes or until you see the cheese start to have golden spots
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