The Best Healthy Stuffed Peppers
Makes about 4-6 halved peppers
3 large bell peppers (preferably red)
1 lb organic ground turkey
2 zuchinni, diced
1/2 small white onion, diced
1 cup portobello mushrooms, roughly chopped
1 can fire roasted diced tomatoes, drained
1 cup cooked complex carbohydrate of choice (sweet potato, brown rice, quinoa, etc. - frozen/instant brown rice is an easy choice!)
1 tsp dried Italian seasoning
1/2 tsp garlic powder
Salt & pepper to taste
Optional: fresh basil + cheese for topping
Preheat oven to 425 degrees.
Halve bell peppers lengthwise and scoop out the insides/any seeds.
Place bell peppers face down on a parchment lined baking sheet and roast for about 15 minutes. Pre-roasting them helps them to soften up and makes for a much better stuffed pepper!
While the bell peppers are roasting, saute onion and zuchinni in 1 tsp olive oil for about 3 minutes.
Add mushrooms and season well with salt and pepper. Saute for another 3-4 minutes until the veggies soften. Remove veggies from the pan and set aside.
Saute the ground turkey in 2 tsp olive oil over medium heat. Season well with salt & pepper. Continually break up the ground turkey with a wooden spoon while it’s cooking to break it up into small crumbles/pieces.
Add veggies back into the pan along with drained fire roasted tomatoes, cooked complex carbohydrate, Italian seasoning and garlic powder. Stir to combine.
Remove tray of peppers from the oven.
Stuff each pepper halve with the turkey/veggie filling and broil for 3-4 minutes until they start to brown a little bit.
Top with fresh basil and cheese if desired and enjoy!