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Roasted Stuffed Peppers


We love a meal that changes up the usual routine and adds a little spice to our lives, and that’s why we love these super satisfying stuffed peppers; they add that little bit of variety that keeps weeknight meals both fun to make and easy to eat. Even better, we love how this comes packaged: a healthy serving of vegetables comes from a pepper that is stuffed with great energy ingredients like protein and grains. If you’€™re looking to skip carbs, try adding julienned zucchini instead; it offers similar texture to the rice as well as great flavor. A few fresh ingredients combined with some store-bought shortcuts help to make this a really budget friendly meal. Stuffed bell peppers help take the stress out of putting together a weeknight dinner and we love how the family gobbles it up!

Roasted Stuffed Peppers

1 hour 15 minutes to prepare serves 4

Ingredients

  • 1 pound ground turkey
  • 1 1/2 cups cooked rice
  • 2-3 cloves garlic, minced
  • 1/2 onion, finely diced
  • Salt and pepper, to taste
  • 1 (15 oz) jar marinara sauce
  • 4 bell peppers, any color
  • 1 cup Mexican 3-cheese blend, finely shredded
  • 1 tablespoon vegetable oil
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Preparation

  1. Preheat oven to 400°F. Coat 9-by-13 baking dish with cooking spray.
  2. Add oil to skillet. Sauté garlic and onion for two minutes on medium heat. Add ground turkey, salt and pepper.
  3. Cook ground turkey until browned, around 5 to 7 minutes. Add marinara sauce; bring to a boil then reduce heat to simmer, 5 minutes.
  4. Prep bell peppers by cutting off tops with a knife and removing seeds and ribs. If necessary, trim bottoms to help peppers stand upright, or cut peppers in half length-wise to lay flat on baking dish.
  5. Add cooked rice to turkey-tomato mixture and stir to combine.
  6. Fill each pepper with equal amounts of the meat, rice and sauce mixture. Place peppers into baking dish.
  7. Loosely cover baking dish with foil. Bake 40 minutes or until peppers are tender and start to wrinkle.
  8. To serve, sprinkle each stuffed pepper generously with Mexican 3-cheese blend.

Recipe adapted from Skinny Taste

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