There was a time when stuffed peppers were quite en vogue. That time may have passed, but I still love them! You can stuff peppers with any variety of stuffings from middle eastern and Mediterranean influence (think couscous and raisins) to meaty savory ones like this. The peppers are so much more than a vessel though, they are chock full of nutrition on their own. One bell pepper provides nearly 160% of your daily Vitamin C needs, plus Vitamin A and fiber. They’re also filling and tasty!
Ingredients:
- Two medium to large bell peppers (your choice of color!)
- 1 lb lean ground turkey
- 2 tsp extra virgin olive oil
- 1/2 cup mushrooms, chopped
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/2 jar marinara sauce
- 1 tsp oregano
- salt and pepper to taste
- 1/4 cup shredded mozzarella
Directions:
Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds, stems, and membranes, then place into a prepared casserole dish. Heat a nonstick pan over medium heat with 1 tsp of the olive oil and cook the turkey until just done. Remove from pan and set aside in a large bowl. Add the remaining tsp olive oil to the pan and cook the onion, garlic and mushrooms until onions are translucent and add to the turkey. Mix in about half of the marinara sauce, oregano and salt and pepper, then stuff the peppers. Cover and cook for 30-35 minutes or until the peppers are softened. Uncover, sprinkle with cheese and cook 15 minutes more. Serve with a fresh green salad, fruit salad, and/or some homemade garlic bread.
