Stuffed Peppers

As my schedule indicated, tonight’s dinner was bell peppers stuffed with brown rice and ground turkey. They’re a healthy spin on the typical ground beef stuffed peppers, but they’re just as filling and delicious. As with most my recipes, this one serves two and is dairy and gluten free.

What You Need:

  • 2 green bell peppers
  • 1/2 large white onion, diced
  • 1 cup cooked brown rice
  • 1 crown of broccoli
  • 3 cloves minced garlic
  • 1/2 lb lean ground turkey
  • 15 oz can crushed tomatoes or one jar of marinara sauce
  • (gluten free) bread crumbs

What to Do:

– To get things going bring a large pot of salted water to a boil and preheat the oven to 350 degrees.

– Cut off the tops and remove the seeds of the bell peppers. Dice the tops and set aside for later.

– Spray a medium pan with non stick cooking spray

– Add you diced onion to the pan on medium heat and allow the onion to soften about 5 minutes

– Add your ground turkey to the pan with the onion and break up with a spoon. Cook through, about 8 minutes then set aside.

– Once the water is boiling, add both bell peppers and fully submerge. Cover the pot and cook for 2-3 minutes so that peppers soften. Remove the peppers and turn upside down to drain on paper towels. Discard water.

-Using the same pot, spray bottom with non-stick spray. Add chopped broccoli, diced pepper tops and minced garlic and cook over medium heat for about 5 minutes.

– To the pot, add can crushed tomatoes or marinara sauce, turkey and onion and cooked rice and stir. Season with salt and pepper. Cover and simmer on low for about 10 minutes.

– Place the peppers upright in a baking pan, spoon mixture into peppers and sprinkle breadcrumbs on top.

– Bake uncovered for 15 minutes, then enjoy!

These pepper are always a hit, they’re warm and filling. There one of those dinners that doesn’t involve a lot of time in the kitchen. Once those babies are in the kitchen you’ve got 15 minutes to do whatever you want. Maybe take a nap? Sometimes Mondays are like that.

This recipe also allows for a lot of customization. If you don’t want meat, you could absolutely substitute the turkey for kidney beans. You can add any other veggies you have in the fridge too. Zucchini would be yummy in this dish. Once you make it, you’ll want to make it again and again and again.


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