HEALTHY GROUND TURKEY STUFFED PEPPERS

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– 4 green bell peppers – ▢½ cup white or brown rice dry – ▢2 tablespoons olive oil – ▢8 ounces mushrooms chopped – ▢1 onion diced – ▢3-4 garlic cloves minced – ▢1 lb. ground turkey meat preferably extra lean – ▢25 ounce jar tomato sauce or marinara sauce 

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Ingredients

use a really good kind for maximum flavor – ▢1 teaspoon Italian seasoning – ▢1 cup mozzarella cheese shredded plus extra for topping – ▢fresh basil leaves Optional for garnish, chopped or torn

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Ingredients

– Prepare the green bell peppers by rinsing them off then slicing them in half horizontally and removing the pith and seeds. They should appear open-faced. Set aside until ready to use. – Cook the rice in boiling salted water according to package directions, about 20 minutes.

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Instructions

– In a large skillet, heat on medium-heat the olive oil, garlic, chopped mushrooms and diced onions. Add the ground turkey meat to the pan. Using a wooden spatula, chop up the meat into very fine pieces while it is cooking.  Cook for about 10 minutes or until the turkey meat is cooked through. If the meat seems dry or starts to stick 

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Instructions

during cooking, add more olive oil (or avocado oil). – Add the tomato sauce to the turkey mixture, Italian seasoning, cooked rice and shredded mozzarella cheese. Stir to combine and turn of the heat. – Preheat the oven 350 degrees F. Use a 9×13-inch baking dish and add the green bell peppers upright. Stuff the peppers with the ground turkey filling. 

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Instructions

There will be extra stuffing which can be placed around the filled peppers. Top with extra cheese. – Bake uncovered for 40-45 minutes or until the peppers are tender and not soggy or watery and the filling is cooked through. Remove from the oven and serve right away garnished with fresh basil and extra cheese.

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Instructions

1. Quick Tip: Cook the rice ahead of time for convenience. 2. Reheating: This dish can also be made and baked in advance, then reheated. To reheat stuffed peppers, heat the oven to 350 degrees F, cover and bake for about 20 minutes or until the centers are warm. 3. Freezing: Uncooked stuffed peppers can be frozen.

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Notes

Rinse half the bell peppers and pat them until completely dry. Place them in a freezer safe dish and wrap them individually with freezer-safe plastic wrap. Place them in a plastic freezer container, seal it with a lid and freeze for up to 3 months. Let thaw completely before cooking. 4. For any extra filling, added it around the ground 

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Notes

turkey stuffed peppers and cooked together. 5. The peppers can also be prepared and cooked whole. To do so, slice off the tops and scoop out the seeds and insides. Stuff it with the filling, top with extra cheese and cook according to directions.

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Notes

Calories: 439kcal | Carbohydrates: 39g | Protein: 35g |  Fat: 18g |  Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 1253mg | Potassium: 1351mg |  Fiber: 7g |  Sugar: 13g |  Vitamin A: 1495IU |  Vitamin C: 112mg | Calcium: 218mg |  Iron: 4mg

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Nutrition

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