Stuffed Peppers

Name: Stuffed Peppers
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Makes 6 servings · 1 pepper each
Ingredients: 6 bell peppers, tops cut off and seeded; 1 lb ground turkey (or 2 cups cooked beans for a meatless option); 1 Tbsp olive oil; 1 cup cooked brown rice or quinoa; 1½ cups Sun-Dried Marinara or tomato sauce with five or fewer ingredients; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp dried oregano; ½ tsp sea salt; ½ cup shredded mozzarella or cheddar cheese

Mixed · ~1 hr · Serves 6 · 1 pepper each

Protein 20 g · Fiber 6 g · Calories 280

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Ingredients

6 bell peppers, tops cut off and seeded
1 lb ground turkey (or 2 cups cooked beans for a meatless option)
1 Tbsp olive oil
1 cup cooked brown rice or quinoa
1½ cups Sun-Dried Marinara or tomato sauce with five or fewer ingredients
1 small onion, diced
2 cloves garlic, minced
1 tsp dried oregano
½ tsp sea salt
½ cup shredded mozzarella or cheddar cheese

Directions

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Preheat the oven to 375°F. Arrange the peppers upright in a baking dish.
Heat the olive oil in a skillet over medium; cook the onion and garlic until soft, then add the turkey and brown, breaking it up.
Stir in the rice, tomato sauce, oregano, and salt; simmer 5 minutes.
Spoon the filling into the peppers and top with cheese. Cover with foil and bake 30 minutes, then uncover and bake 10–15 minutes more, until the peppers are tender.

Note. For a meatless version, swap the turkey for 2 cups cooked beans, and the protein and fiber hold up well.

Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.

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Per-serving values are approximate and vary with brand, variety, and preparation.