We love a meal that changes up the usual routine and adds a little spice to our lives, and that’s why we love these super satisfying stuffed peppers; they add that little bit of variety that keeps weeknight meals both fun to make and easy to eat. Even better, we love how this comes packaged: a healthy serving of vegetables comes from a pepper that is stuffed with great energy ingredients like protein and grains. If you’re looking to skip carbs, try adding julienned zucchini instead; it offers similar texture to the rice as well as great flavor. A few fresh ingredients combined with some store-bought shortcuts help to make this a really budget friendly meal. Stuffed bell peppers help take the stress out of putting together a weeknight dinner and we love how the family gobbles it up!
Roasted Stuffed Peppers
1 hour 15 minutes to prepare serves 4
- 1 pound ground turkey
- 1 1/2 cups cooked rice
- 2-3 cloves garlic, minced
- 1/2 onion, finely diced
- Salt and pepper, to taste
- 1 (15 oz) jar marinara sauce
- 4 bell peppers, any color
- 1 cup Mexican 3-cheese blend, finely shredded
- 1 tablespoon vegetable oil
- Preheat oven to 400°F. Coat 9-by-13 baking dish with cooking spray.
- Add oil to skillet. Sauté garlic and onion for two minutes on medium heat. Add ground turkey, salt and pepper.
- Cook ground turkey until browned, around 5 to 7 minutes. Add marinara sauce; bring to a boil then reduce heat to simmer, 5 minutes.
- Prep bell peppers by cutting off tops with a knife and removing seeds and ribs. If necessary, trim bottoms to help peppers stand upright, or cut peppers in half length-wise to lay flat on baking dish.
- Add cooked rice to turkey-tomato mixture and stir to combine.
- Fill each pepper with equal amounts of the meat, rice and sauce mixture. Place peppers into baking dish.
- Loosely cover baking dish with foil. Bake 40 minutes or until peppers are tender and start to wrinkle.
- To serve, sprinkle each stuffed pepper generously with Mexican 3-cheese blend.
Recipe adapted from Skinny Taste