We tend to eat pretty healthy in our house but there are so many ways you can make chicken, fish or red meat without getting bored. So when I was at the grocery store yesterday, I saw the ground turkey and immediately thought stuffed peppers...I mean, it's good to switch it up every now and then, right! Y'all, I made this last night and it was absolutely delicious, so healthy, and colorful. And best of all, you only use one skillet to make everything, so the clean up is easy, which is always a plus in my book (I hate clean up!!).
This recipe is really so easy and inexpensive - don't get intimidated by the ingredients because it's really just a bunch of chopping. I highly suggest to do all the chopping and prep before. I used one large cutting board and just separated all my chopped veggies on it. Also, I used garlic olive oil (which we only have because my husband bought it by mistake) for added flavor to both the turkey and veggies but you can always add crushed garlic to the oil to give it flavor or just use regular oil.
- 4 green bell peppers, tops removed and seeded
- 1 pound of ground turkey
- 2 tablespoons garlic olive oil (if you don't have garlic, just use regular olive oil)
- 1/2 onion, chopped
- 1 cup sliced mushrooms, chopped
- 1 zucchini, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup fresh spinach
- 1 can of Hunt's diced tomatoes, well drained
- 1 tablespoons Hunt's tomato paste
- Italian seasoning to taste
- Garlic powder to taste
- Fresh ground salt and pepper to tate
reheat oven to 350°F
Place the green bell pepper in a baking dish (I used a circle cake pan) and cover with aluminum foil. Bake green peppers for 15 minutes. Remove from heat.
In a large skillet over medium heat, cook the ground turkey until evenly brown. Season with Italian seasoning, salt and pepper. Drain then set aside. In the same skillet used for the turkey, heat oil, and cook onion for 4 minutes. Then add the zucchini, cook for 2 minutes with the onions. Then throw in the red bell pepper, yellow bell pepper, mushrooms until tender. Once tender, throw in the spinach until it wilts down. Return turkey to the skillet. Mix in diced tomatoes and tomato paste. Season with Italian seasoning, garlic powder, salt and pepper. Taste mixture to see if you need to add any more seasoning. Stuff the green bell peppers with the skillet mixture. Make sure to press down with a spoon so the mixture is packed in the bell peppers.
Return the stuffed peppers to the oven, and cook for an additional 15 minutes. Enjoy! Leave me a note in the comments below if you make this, I'd love to hear how it turns out and/or any additions you make to it :)