Here’s a recent recipe I started making for healthy stuffed peppers. I found a way to make it a faster process than some stuffed pepper recipes.
My secret weapon: I like to use ready-to-eat quinoa cups to save time preparing the stuffing. I found these at Wal-Mart and Aldi also has something similar
4 bell peppers, any color
1 20oz package of fresh lean ground turkey
2 cloves of garlic
2 ready-to-eat quinoa sides
1 jar of marinara sauce
2 tbps of extra virgin olive oil
Pre-heat oven to 350 degrees
Brown the fresh ground turkey in a large skillet with 2 tbps of extra virgin olive oil and 2 minced cloves of garlic.
While that’s cooking, wash and slice the bell peppers in half, removing the stem, seeds and ribs inside. Place them on a baking sheet.
Once the turkey is browned drain the grease and let cool before placing the turkey in a large mixing bowl.
In the bowl combine the ground turkey, the ready-to-eat quinoa cups, and half of the jar of marinara. Keep the other half of the marinara to the side for later.
The mixture should be fairly moist, if it’s too dry add some more marinara sauce or water.
Here’s a picture of the Marinara that I like to use, Classico Riserva. I spent a long time reading labels to find the sauce that had the least amount of ingredients and the least amount of sugar. You would be surprised to know how much sugar is hidden in spaghetti sauce. Even the “organic” sauces had more sugars in them.
Pack the mixture into the pepper halves. And then cover the top with fresh marinara in order to keep the moisture in.
Cover the baking sheet with foil and place in a pre-heated oven at 350 degrees for 30 min. After 30 min remove the foil and let bake for 15-20 more minutes until edges of pepper start to brown.
Serve as they are or paid with your favorite sides. Today we paired it with steamed broccoli and baked sweet potatoes.
Hope you enjoy them! Share your pics and stuffed pepper recipes below.