AMAZINGLY DELICIOUS Stuffed Bell Peppers

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still providing creaminess.

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

Cut bell peppers in half and remove seeds and ribbing.

Place bell peppers cut side down in a baking dish.

Pour in one and a half cups of water to steam the peppers.

Cover the baking dish and preheat the oven to 350 degrees Fahrenheit.

Heat a large skillet and add one tablespoon of olive oil.

Add half a cup of onion, half a cup of celery, and half a cup of chopped carrots to the skillet and cook until soft, about 4 to 6 minutes.

Add two minced cloves of garlic and stir until aromatic.

Add 93% lean ground turkey to the skillet and cook until no longer pink.

Stir in a 14.5 ounce can of fire roasted diced tomatoes with juice and an 8 ounce can of tomato sauce.

Add one tablespoon of oregano, half a teaspoon of red pepper, one teaspoon of salt, and half a teaspoon of black pepper to the mixture and stir.

Let the mixture simmer for about 10 minutes to develop flavor.

Remove the steamed bell peppers from the oven.

Stir in half a cup of grated Parmesan cheese and one and a half cups of cooked rice into the meat mixture.

Stuff the bell peppers with the filling mixture, heaping it generously.

Cover the stuffed peppers with foil and bake in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens