Stuffed bell peppers are BOMB. I made them for my dad and myself for dinner tonight, and it fits into the low carb lifestyle he lives. If you’ve never had them before, or if you’ve had the traditional with ground beef and rice – try mine with ground turkey and sans rice! They are so full of flavor you wouldn’t even know how great they are for you. I made them with my dad’s homemade pasta sauce, which made them even better, however if you use store bought they won’t be worse for the wear. Also, don’t be afraid of different spices – they add a lot of flavor in the absence of fat.
Stuffed Turkey Peppers
1/2 pound ground turkey
7 ladles-full of red sauce
1/2 of a medium sized zucchini
1/2 of a medium sized yellow squash
2 green bell peppers
3 cups of baby spinach or regular spinach – I used baby because it was what we had
2 tbsp grated part-skim mozzarella
1 tbsp. olive oil
Sage, Oregano, Rosemary, Tarragon, Salt, Pepper
Either minced onion and garlic or powdered.
Chopping board, knife, 2 mixing bowls, skillet, spatula, baking dish.
-Preheat oven to 350 degrees Fahrenheit.
-Carve tops off of bell peppers and clean seeds out. Make sure the top of the bell peppers are sliced clean off, so that the opening is as big as possible. Reserve edible part of the top and chop it up – put into a bowl.
-Take spinach and chop into small shreds – put into same bowl. Peel zucchini and squash, chop up and put into bowl.
-Put the bell pepper cups in the baking dish, sprayed with PAM. Cover with foil and put into oven to pre-cook for 15/20 minutes.
-Put skillet on medium. Spray with PAM, put turkey in. Work on breaking up with spatula while it cooks, so it is in little crumbles when it is done cooking – about 10 minutes.
-Push turkey into a bowl, in the same skillet put the olive oil, heat up and pour in bowl of veggies.
-Add spices in. I didn’t measure…
-Cook for 5-6 minutes, until it really starts CoOkIn. Put red sauce in skillet, stir it all together. Get it bubbling for a couple of minutes, then put ground turkey back in and stir.
-After a couple minutes all together, when the mixture begins to cook down, take a spoonful and do a taste test. Adjust spicing as needed.
-Take bell peppers out, and ladle the mixture into peppers. Fill to brim, and any extra just pour into the bottom of the baking dish. (*Save this at the end of the meal, if you wish, and have for a brown bag lunch the next day over rice. Yum!)
-Sprinkle a tbsp. of cheese on top of each pepper. Put foil back on top.
-Put into oven and cook for 15-20 minutes.
-Take out, remove foil and enjoy!