Looking for a way to fit in some more vegetables into your meals? This stuffed pepper recipe is an easy way to get in multiple servings of colorful veggies and is great because it’s so versatile. If you would prefer ground beef, it’s an easy swap, and you can also easily add more veggies to personalize it to your own taste!
6 large bell peppers, any color
2 cups of cooked brown rice
1 lb. 93% lean ground turkey
2 cloves garlic, minced
1 small onion, diced
1 16 oz. crushed tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups sharp cheddar cheese, shredded
1 tablespoon olive oil
- Preheat oven to 350 degrees. Prepare your rice and set aside.
- Cut off the tops of the peppers, remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
- In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked.
- Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
- Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
*You can lighten this recipe up even more by cutting back on the cheese or using a reduced fat cheese.
Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, Emily Salvaggio, and Taylor Singleton