Next time you’re craving Mexican food at home, try making stuffed peppers. Bell peppers are an excellent source of Vitamin C. And they’re lower in carbohydrates than a tortilla. Want to save yourself some time during the week? Double the recipe to make extras for lunches and dinners. They make great leftovers whether served hot or cold!
Stuffed Pepper Ingredients:
- 4 bell peppers, any color of your liking
- 1 lb. lean, ground turkey
- 1/2 medium onion, chopped
- 1/2 cup quinoa
- 14.5 oz. canned, no-salt-added, diced tomatoes
- 1 clove of garlic, minced
- 1 tsp. Italian seasoning
- 1/4 tsp. crushed red pepper flakes (or more for additional heat)
- 8 oz. canned, no-salt-added tomato sauce
- 1/2 cup of Monterey Jack cheese
Stuffed Pepper Directions:
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Preheat the oven to 350 degrees.
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Cook quinoa to package instructions.
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While the quinoa is cooking, in a skillet over medium heat, brown the turkey.
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Add the onion and cook for 3 minutes or until it is translucent. Wash the bell peppers and remove the tops, seeds, and membranes.
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Set peppers in a 9×9 baking dish or line them up in a loaf pan, so they stand upright.
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In a medium mixing bowl, mix turkey, quinoa, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper.
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Spoon tomato sauce evenly over the top of the stuffed peppers and sprinkle with cheese.
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Bake 1 hour in the oven, until the peppers are tender.
Pro Tip: Are you like so many who struggle with prepping dinner during the week? It can be easy to get into a rut and eat the same things on rotation, or ditch cooking altogether and order. Try a weekly theme night to guide your meal choices! These include Meatless Mondays, Soup Wednesdays, Italian Thursdays, Breakfast for Dinner Fridays and more. The possibilities are endless! This creates some structure and helps direct shopping and menu planning for the week. It also makes it easier to enter some new recipes into the mix.
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