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Stuffed Bell Peppers

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My family LOVES stuffed Bell Peppers, and I could eat them everyday, so I wanted to work towards building a recipe that is delicious AND healthy! And so my Stuffed Bell Peppers were born!

Further Food Commentary:

Great as a meal or added on top of a salad, these stuffed bell peppers are loaded with protein thanks to the lean ground turkey added into the mix! The pepper, zucchini, and spinach are all loaded with vitamins A and C, contributing to blood pressure control and acting as antioxidants within the body. Spinach also contributes potassium, iron and calcium, making these peppers great for blood sugar regulation, oxygen circulation and bone health. You cannot go wrong with these delicious and filling stuffed peppers, and if you are dairy-free or looking for less fat, leave out the cheese!

By Liz Lederman

Stuffed Bell Peppers

Stars ( Reviews)

  • Prep Time:30 minutes
  • Cook Time:1 hour 30 minutes
  • Servings: 8

Ingredients

1 onion, diced

2 cloves garlic, minced

1 cup spinach

1 medium zucchini, coarsely grated

1/4 cup bulghur

2/3 cup crumbled feta cheese

1 egg

1/2 teaspoon dried oregano

4 red and/or yellow bell peppers, halved lengthwise, cores and ribs removed

1.25 pounds extra lean ground turkey

2 cups prepared tomato sauce

1/2 cup shredded extra sharp cheddar cheese (optional; exclude for lower fat version)

1/2 teaspoon salt

Freshly ground black pepper

 

Instructions

1. Preheat the oven to 375 degrees F.

2. Heat medium saucepan and sauté the diced onion and garlic, and season lightly with salt and pepper.

3. In a large bowl combine spinach, zucchini, sautéed garlic and onion, bulghur, feta, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

4. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill peppers with the turkey mixture.

5. Spoon a generous dollop of tomato sauce over the peppers and sprinkle with the sharp cheddar cheese.

6. Stick a toothpick in the center of each pepper to prevent the cheese from sticking to the foil, cover with foil and bake for 1 hour. Uncover and bake 25 minutes more. SERVE!!!

1. Preheat the oven to 375 degrees F. 2. Heat medium saucepan and sauté the diced onion and garlic, and season lightly with salt and pepper. 3. In a large bowl combine spinach, zucchini, sautéed garlic and onion, bulghur, feta, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. 4. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill peppers with the turkey mixture. 5. Spoon a generous dollop of tomato sauce over the peppers and sprinkle with the sharp cheddar cheese. 6. Stick a toothpick in the center of each pepper to prevent the cheese from sticking to the foil, cover with foil and bake for 1 hour. Uncover and bake 25 minutes more. SERVE!!!

Nutrition Information

Per Serving: Calories: 223; Total Fat: 9 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 77 mg; Sodium: 662 mg; Potassium: 388 mg; Carbohydrate: 14 g; Fiber: 4 g; Sugar: 5 g; Protein: 23 g

Nutrition Bonus:

Vitamin C: 119%; Vitamin A: 26%; Iron: 10%; Calcium: 19%

Add a flavorful kick with a sprinkle of Turmeric Tonic!

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