Italian stuffed peppers are an easy & healthy dinner recipe! Ready in 40 minutes, these healthy stuffed peppers are made with ground turkey and brown rice. It's a family favorite and a great meal prep recipe.
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!
Ground turkey. Ground chicken or beef can be substituted for the ground turkey.
Olive Oil. Avocado oil or canola oil are substitute for olive oil.
Garlic/onion powder. Minced garlic and finely diced onion can be used in place of the powders. Just add them to the
Diced tomatoes. you can choose a variety with flavors like Italian diced tomatoes or fire roasted diced tomatoes.
Marinara sauce. Choose your favorite - mine is tomato basil.
Mozzarella cheese. You can substitute any cheese for mozzarella, I like adding parmesan cheese too.
Brown rice. this recipe calls for 2 cups cooked brown rice, which is 1 cup uncooked. You can use any rice variety you'd like, even quinoa is delicious in this recipe.
Store any leftover peppers in an airtight container in the refrigerator for up to 5 days.Freeze in a single layer in an airtight container for up to 2 months. Thaw overnight in the refrigerator then reheat in the microwave or oven.