Stuffed Peppers
A quick and healthy meal solution! Make ahead and freeze for those busy weeknight dinners. Go meatless by substituting black beans for the ground turkey. Choosing more plant-based proteins is budget-friendly and is lower in calories, fat, and sodium. *Recipe from ETSU Dietetic Intern, Megan Huchison; Reviewed by Elizabeth Hall, Food City Registered Dietitian
Ingredients
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Preparation
- Preheat oven to 350.
- Cut the tops off of each pepper, discarding the stem.
- Remove the seeds and membranes from the inside of the pepper and discard.
- Finely chop the tops of the peppers.
- Place the remaining bottom section of the peppers in a foil-lined baking pan large enough to hold them upright.
- Heat oil in a skillet and add onion and chopped peppers, stirring occasionally until softened.
- Add the garlic, ground turkey, and black pepper.
- Cook, stirring occasionally, until cooked through, 6-7 minutes.
- Stir in cooked rice, tomato sauce, and 1/3 cup of cheese.
- Divide mixture among the peppers and top with remaining cheese.
- Cover with foil and bake 30 minutes.
- Uncover and bake another 15-20 minutes or until the peppers are soft and the cheese is melted and lightly browned.
There is no nutrition information available on this recipe.