Turkey & Spinach Stuffed Bell Peppers
25min
45min
4
606
Chef's Note
For the best flavor, look for bell peppers that are firm and glossy. A mix of colors (red, yellow, orange) not only makes for a beautiful presentation but also provides different levels of sweetness. If you're meal prepping, these peppers freeze beautifully after baking - just thaw and reheat in the microwave for a quick protein-packed lunch.
Tags
Ingredients
8 whole large bell peppers
2 pounds lean ground turkey
2 tablespoons olive oil
1 large onion
4 cloves garlic
10 ounces fresh spinach
14 ounces canned diced tomatoes
2 tablespoons tomato paste
1 cup brown rice
2 cups chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook 1 cup of brown rice in 2 cups of chicken broth according to package instructions, about 35-40 minutes until tender.
- 3
While rice cooks, cut 8 bell peppers in half lengthwise and remove seeds and membranes. Place in a large baking dish, cut side up.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced large onion and cook for 5 minutes until softened.
- 5
Add 4 minced garlic cloves and cook for another minute until fragrant.
- 6
Add 2 pounds of ground turkey to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 8 minutes.
- 7
Stir in 10 ounces of fresh spinach in batches until wilted, about 3 minutes.
- 8
Add 14 ounces of diced tomatoes (with juice), 2 tablespoons of tomato paste, 2 teaspoons of Italian seasoning, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 5 minutes.
- 9
Remove from heat and stir in the cooked rice, 1/2 cup of parmesan cheese, and 2 beaten eggs until well combined.
- 10
Fill each bell pepper half with the turkey mixture, mounding slightly. Top each with shredded mozzarella cheese, dividing the 1 cup evenly.
- 11
Pour 1/4 cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
- 12
Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is golden brown.
- 13
Let rest for 5 minutes before serving.
Nutrition Information (per serving)
606
61g
30g
27g
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