- Yield: 4
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Serving: 1/2 pepper
Nutrition facts (per portion)
- Calories: 255
- Carbohydrate Content: 23 g
- Cholesterol Content: 125 mg
- Fat Content: 8 g
- Saturated Fat Content: 3 g
- Sodium Content: 550 mg
Lightened Up Stuffed Peppers
Sometimes an old fashioned recipe is just a little too heavy after a long day at work. These stuffed peppers are easy to make, chock full of healthy veggies and a lightweight end to a hefty day. The best part of this recipe is that you can simply toss everything in one pot and be done! Quinoa may be substituted for rice for an extra protein punch.
- Ground turkey - 1 lb
- Yellow squash - 1
- Zucchini - 1
- Spinach - 1 cup
- Onion - 1/2 diced
- Garlic - 2 cloves, diced
- Bell pepper - 4 large green
- Serrano chile pepper - 1
- Tomato juice - 1 46 oz can
- Mozzarella cheese - 1/2 cup (or nutritional yeast)
- Rice - 1 cup
- Salt - To taste
- Pepper - To taste
- Begin by removing the stem and seed ball on each green bell pepper. Rinse out any seeds remaining in the fruit. Set aside.
- Pour tomato juice into a large round pot with a lid that will fit all four peppers without allowing them to touch. Salt and pepper to taste. Turn on medium low, put on lid.
- While the tomato juice is getting warm, chop spinach, serrano pepper, yellow squash, and zucchini. If you want the meal to be spicy, feel free to leave the serrano pepper seeds in. If not, remove them.
- Mix the spinach, onions, garlic, serrano pepper, yellow squash, zucchini, raw rice, 1/2 cup of mozzarella cheese and ground turkey together, seasoning liberally with salt and pepper. It is usually easiest to stir with your hands. Mix until well mixed through and the mixture begins to stick together well.
- Stuff the bell peppers with the ground turkey mixture up to the rim of each pepper.
- When the tomato juice has heated fully, place each stuffed pepper into the juice with tongs meat-side toward the lid. Replace the lid once stuffed peppers have been placed and turn heat up to medium.
- If you have additional ground turkey mix, you may make meatballs out of them and put them in the tomato juice around the peppers. They will cook with them and lend a heartier meat flavor to the outside of the peppers.
- Cook meat through within peppers (approximately one hour).
- Remove peppers with tongs, top with a sprinkling of the additional mozzarella cheese and serve hot. Tomato juice may be reduced and served as sauce. Meatballs will be finished when peppers are.
Use a food processor to mix and chop your vegetables finely for picky eaters.
Serve with mashed potatoes if you want a larger meal, they go great with stuffed peppers and you can use the tomato juice like gravy.
Try substituting other greens like kale and swiss chard for spinach. The difference they make is astounding.