Yuli's Recipes

Healthy And Easy Stuffed Bell Peppers

July 8, 2016

These stuffed bell peppers are nutritious and super easy to make. Since summer (and swimsuit season) is in full swing, I’m definitely looking for healthier and lighter recipes to make for dinner and this is one of my favorites. The recipe is pretty versatile and you can use whatever veggies you have on hand. But I really like this particular combination with the ground turkey, sweet onion, zucchini, and brussels sprouts. These stuffed bell peppers are packed with flavor and make a filling dinner. If you’d like to add some grains, either a cup of brown rice or quinoa works great. (like I said, pretty easy to adjust to your preferences.) I love the bright color and unique look of the stuffed peppers– it’s a welcome change from the boring pile of food on your dinner plate. Double this recipe for a larger group or if you want leftovers.

 

stuffed bell peppers

Ingredients For Stuffed Bell Peppers

1 pound lean ground turkey
4 large bell peppers
1/2 large sweet onion
1 small zucchini
1 1/2 cups brussel sprouts
1/2 teaspoon garlic powder
salt and pepper to taste
Optional: Sriracha or sweet chili sauce for topping

stuffed bell peppers

 

Directions For Stuffed Bell Peppers

Preheat your oven to 375°.

Begin by browning the turkey in a nonstick pan with a little bit of oil. I used a pan with some bacon fat I had leftover from breakfast and it added a really great flavor to the lean turkey meat. Season the turkey with garlic powder, salt, and pepper.

stuffed bell peppers

While the turkey is cooking, work on prepping the vegetables. Dice the sweet onion, rinse and quarter the brussels sprouts, and dice the zucchini.

stuffed bell peppers

stuffed bell peppers                                      stuffed bell peppers

When the ground turkey is fully cooked, remove it from the pan and place in a large bowl.

stuffed bell peppers

Then, using the same pan, add in the diced sweet onion.
Cook the onion for a few minutes until it is softened and add quartered brussels sprouts. Season the vegetables with salt and pepper to taste. 

stuffed bell peppers

Once both brussels sprouts and onions are soft and starting to turn golden, add in the diced zucchini.

stuffed bell peppers

Cook all vegetables together for another two or three minutes.
Then add sautéed vegetables to the bowl with ground turkey.
Remove the tops of the bell peppers and scoop out the ribs and seeds inside. Use a small knife to cut at an angle so that the top can easily be set back on top of the peppers once they are stuffed. You can rinse out any remaining seeds easily with some water. 

stuffed bell peppers

stuffed bell peppers

Stuff each bell pepper with the turkey and vegetable mixture using a tablespoon. Pack down the filling firmly so that you use up all that you made.

stuffed bell peppers

Before baking the peppers, place the tops back on.

stuffed bell peppers

Set into a deep baking dish or cake pan lined with aluminum foil, so that the peppers are close together and stand up easily.

stuffed bell peppers

Bake in a 375° oven for 35-45 minutes until the peppers are soft.

stuffed bell peppers

stuffed bell peppers

Cut the stuffed bell peppers in half to serve and top with sweet chili sauce or Sriracha to add an additional layer of spice and flavor.

XOXO,

Yuli

P.S. Try reheating these in the oven with a strip of bacon on top for 10 minutes so all the bacon drippings saturate the filling even more. Yum!

stuffed bell peppers

 

Healthy And Easy Stuffed Bell Peppers

Ingredients

  • 1 pound lean ground turkey
  • 4 large bell peppers
  • 1/2 large sweet onion
  • 1 small zucchini
  • 1-2 cups brussel sprouts
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • Optional: Sriracha or sweet chili sauce for topping

Instructions

  1. Preheat your oven to 375°.
  2. Brown the turkey in a nonstick pan with a little bit of oil.
  3. When turkey is fully cooked, remove from pan and place in a large bowl.
  4. Using the same pan add diced onion.
  5. Cook the onion for a few minutes until it is softened and add quartered brussels sprouts.
  6. Season the vegetables with salt and pepper to taste.
  7. Once both brussels sprouts and onions are soft and starting to turn golden, add in diced zucchini.
  8. Cook all vegetables together for another two or three minutes.
  9. Add sautéed vegetables to the bowl with ground turkey.
  10. Remove the tops of the bell peppers and scoop out the seeds inside. (Use a small knife to cut at an angle so that the top can be set back on top of the peppers once they are stuffed.)
  11. Stuff each bell pepper with the turkey and vegetable mixture using a tablespoon.
  12. (Pack down the filling so that you use up all that you made.)
  13. Place the tops back on the peppers.
  14. Set into a deep baking dish or cake pan, so that the peppers are close together and stand up easily.
  15. Bake in a 375° oven for 35-45 minutes until the peppers are soft.
  16. Cut in half to serve and top with sweet chili sauce or Sriracha.
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