Ground Turkey Italian Stuffed Peppers
Ground Turkey Italian Stuffed Peppers are an easy & healthy dinner recipe! Ready in 40 minutes, this hearty main dish is sure to become a family favorite!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 Servings
Cook the quinoa/brown rice blend according to package instructions. Set aside.
Preheat oven to 375 degrees F.
Grease a baking dish and set aside.
Remove top, seeds and core from bell peppers.
Rinse, pat dry and cut in half lengthwise.
Place halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.
Bake 10-15 minutes in preheated oven until they just begin to become soft. Remove from oven and set aside.
In a small bowl, combine Italian seasoning, garlic powder, onion powder salt and pepper.
In a large nonstick skillet over medium high heat, add ground turkey and olive oil.
Sautee 10-12 minutes until turkey just begins to brown.
Add seasoning and continue cooking until turkey is fully browned.
Stir in tomatoes, marinara sauce and balsamic vinegar.
Turn off heat and add cooked Hodgson Mill quinoa/brown rice blend and stir until completely combined.
Taste filling and adjust salt/pepper/seasonings to your liking!
Add about ½ cup of filling to each bell pepper half (or as much as can fit without overflowing).
Top each filled bell pepper with a light sprinkling of mozzarella cheese.
Bake peppers in the preheated oven for 20-30 minutes or until the cheese is slightly browned and melted, rotating baking pan once during cooking.
Remove from oven and serve!
Calories: 231kcal | Carbohydrates: 20.9g | Protein: 17.1g | Fat: 9g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 48.2mg | Sodium: 245.5mg | Potassium: 364.4mg | Fiber: 2.3g | Sugar: 1.9g | Vitamin A: 485IU | Vitamin C: 241.6mg | Calcium: 112mg | Iron: 1.6mg