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Versatile Stuffed Peppers

Stuffed peppersThis is a versatile dish.  You can use ground turkey, sausage, or any other meat.   Also feel free to add or change the veggies in the recipe.  I always make extra and then freeze the leftover stuffing mixture.  Next time, experiment with stuffing portabello mushrooms, zucchini, squash or cabbage.

  • 1 pound ground turkey or chicken sausage
  • 1 cup cooked brown rice or quinoa
  • 1 Tbsp olive oil
  • 2-3 cloves garlic, minced
  • 2 carrots, shredded
  • 5 scallion onions, diced
  • 3-4 handfuls spinach, chopped
  • 1 tsp garlic salt
  • 3 large bell peppers, halved lengthwise and seeds removed
  • ½ cup feta or goat cheese (for topping)
  1.  Preheat oven to 375.
  2. In a large skillet, heat oil over medium high and add garlic and meat.  Cook meat until it is no longer pink.  Remove from stove.  Drain any extra fat.  Add carrots, scallions, and rice or quinoa.  Add garlic salt.  Stir well and add spinach last.
  3.  Arrange peppers, cut side up, in a baking dish or pan that fits all the peppers.  Divide the rice mixture among the peppers.  Add about ½ cup water to the dish bottom, tightly cover the dish with foil, and bake until the peppers are soft, about 35 minutes.  Uncover, sprinkle cheese on top and bake until melted, about 5 minutes more.

Makes 6 servings.

Notes:  Peppers can be stuffed up to 12 hrs in advance, refrigerated – just add 5-10 minutes to the baking time.

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