Stuffed Cheese Bell Peppers (Print Version)

Tender bell peppers filled with turkey, veggies, cheese. Wholesome, satisfying, and easy to prepare for any meal.

# Components:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), tops removed, seeds and membranes discarded
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 227 grams baby spinach, roughly chopped
05 - 1 (14-ounce) can diced tomatoes, drained

→ Proteins

06 - 454 grams lean ground turkey

→ Grains

07 - 0.5 cup cooked quinoa or brown rice

→ Dairy

08 - 237 ml (1 cup) shredded mozzarella cheese
09 - 59 ml (0.25 cup) grated Parmesan cheese

→ Seasonings

10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon salt
14 - 2 tablespoons olive oil

→ Garnish

15 - Fresh parsley, chopped (optional)

# Preparation Steps:

01 - Preheat oven to 375 degrees Fahrenheit. Prepare bell peppers by cutting off tops and removing seeds and membranes. Lightly oil the exterior of each pepper and place them upright in a baking dish.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté finely chopped onion until softened, approximately 3 minutes. Add minced garlic and cook for an additional minute until fragrant.
03 - Introduce ground turkey to the skillet. Cook, breaking apart with a spoon, until no pink remains, about 5-6 minutes.
04 - Stir in drained diced tomatoes, chopped spinach, dried oregano, smoked paprika, salt, and black pepper. Continue to cook until the spinach wilts and excess liquid evaporates, approximately 3 minutes.
05 - Remove skillet from heat. Incorporate cooked quinoa or brown rice and half of the shredded mozzarella cheese into the turkey mixture.
06 - Spoon the prepared turkey filling evenly into the hollowed bell peppers. Top each filled pepper with the remaining mozzarella and grated Parmesan cheese.
07 - Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown and the peppers are tender.
08 - Allow the stuffed peppers to cool for 5 minutes. Garnish with fresh chopped parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • Easy to customize with whatever grains or cheese you have on hand
  • Naturally gluten free and packed with vegetables
  • Family friendly flavors with a golden cheese topping
  • Great way to sneak in extra greens without anyone noticing
02 -
  • Naturally gluten free with the right grains
  • Perfect for meal prep and reheats beautifully
  • Lower in fat but full of flavor
  • Mozzarella is my favorite cheese for its creamy melt and crowd pleasing flavor
03 -
  • Always drain the diced tomatoes well to avoid a watery filling
  • Press the filling in gently do not overpack so the peppers hold their shape
  • Letting the baked peppers rest five minutes before serving keeps all the juices inside

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