Stuffed peppers are a simple, versatile dish that are easy to make and store well in the fridge or freezer. Fun fact: I only like peppers cooked and rarely will I eat them completely raw. This dish has become one way for me to get them into my diet. This week I chose to make them for my meal prep to help increase my protein and vegetable consumption.
Recipe (makes 6):
- 6 bell peppers
- 1lb organic lean ground turkey
- 1/2 small yellow onion, diced
- 1/4 tsp minced garlic
- 2 cups frozen cauliflower rice
- 1 cup diced tomatoes
- 1 cup tomato sauce of choice
- Olive oil
- Parmesan cheese and breadcrumbs for topping
Directions: Preheat oven to 400°F. Cut stems from bell peppers, creating a round circle at the top, place to the side. Heat olive oil in a large skillet over medium/high heat. Add onion, sauteing until translucent. Add in garlic and continue to cook for 1 minute. Add in cauli rice, diced tomatoes, and tomato sauce bringing to a simmer. In a separate pan, cook turkey over medium heat until brown. Add turkey into simmering cauli rice mixture. Divide mixture evenly into the 6 bell peppers. Place stuffed peppers in a pan and cook for approximately 35-40 minutes until peppers become soft. Top with cheese and breadcrumbs, broiling until golden. Serve immediately or store in the fridge for up to 5 days. Enjoy!