Ingredients
- 6 Bell Peppers of any color (red is typically sweeter)
- 4 Tablespoons of extra virgin olive oil
- 8 ounces of lean ground turkey meat
- salt and pepper
- 1 onion (chopped)
- 2 cloves garlic (diced)
- 1 zucchini (diced)
- 4 Roma tomatoes (diced)
- Red pepper flakes (to add spice if wanted)
- 1 cup cooked long-grain rice
- 1 1/2 cups pepper Jack cheese (or leave off if dairy sensitive)
Instructions
- Begin by preheating the oven to 350 F
- Cut off the tops of the peppers and discard the stems. Chop the tops up and set them aside.
- Scoop out the seeds and discard
- Place the cut peppers in a baking dish large enough to hold them upright
- Heat olive oil over medium heat and add the turkey meat, salt, and pepper
- Cook until the meat is beginning to brown (8-10 minutes)
- Wipe down the skillet and add the remaining oil
- Add onions, chopped peppers, and soften (3-4 minutes)
- Add garlic and zucchini and cook
- Add tomatoes and season with salt and pepper (red pepper flakes if wanted)
- Cook until everything is heated through then stir in beef and rice
- Stir in 1 cup of cheese
- Fill peppers with mixture and sprinkle with remaining cheese
- Cover with foil and bake for 30 minutes
- Uncover and bake until peppers are lightly browned (another 15-20 min)
Nutrition Facts
Stuffed Bell Peppers
Serves: 4-6 servings
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 629.53 kcal | |
| % Daily Value* | ||
| Total Fat 30.79 g | 46.2% | |
| Saturated Fat 11.79 g | 55% | |
| Trans Fat 0.0 g | ||
| Cholesterol 82.04 mg | 27.3% | |
| Sodium 1138.7 mg | 47.4% | |
| Total Carbohydrate 56.44 g | 18.7% | |
| Dietary Fiber 6.52 g | 24% | |
| Sugars 12.04 g | ||
| Protein 31.75 g | ||
| Vitamin A 46.08 % | Vitamin C 275.54 % | |
| Calcium 43.2 % | Iron 14.7 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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