Turkey Stuffed Peppers! A quick weeknight dinner option!


Looking for something different for dinner? These Moist, Healthy and Delicious Turkey Stuffed Peppers are a quick weeknight dinner option!

I love stuffed peppers stuffed with just about anything, they are portable, easy to grab and this time I’ve used a Healthier Seeds of Change Quinoa & Whole Grain Brown Rice with Garlic instead of white rice. There are so many variations of a stuffed pepper out there and you can really add whatever you like and hopefully, you will give this recipe a try!



I’ve used this Lean and tasty Ground Turkey meat. I normally buy it at Costco, but you can find it in many supermarkets. 


I always stock up packages of Seeds of Change Quinoa & Whole Grain Brown Rice with Garlic. It’s super versatile and good to have on hand on those “too lazy to cook” days. You can find these at Costco or any supermarket. They have different flavors, I like this one the best! 

 


I’ve used 4.5 Large bell peppers in this recipe, but you can use more or less depending on the size of your bell peppers. 

Heat the olive oil in a large skillet over medium heat. Sauté onion until tender. Add ground turkey, garlic powder, Montreal seasoning, onion powder, garlic, carrot, corn and salt/pepper. Break meat apart and cook for 15 minutes until no longer pink and cooked.


Cut peppers in half lengthwise and remove seeds and stem. Line baking dish with Parchment paper. Fill the bell pepper halves with meat/rice mixture.

Cover the dish with foil. Bake in the Preheated at 400°F oven for 30 to 40 minutes. Remove the foil, add shredded cheese and bake opened for another 5 to 10 min, until cheese melted. The peppers should be still crunchy soft and the inside fully cooked.


Serve with Sour Cream, Greek Style Sour Cream or the Nonfat Yogurt. Enjoy!


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Turkey Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Ingredients
  • 2 pounds Lean Ground Turkey (You can use Any Ground meat)
  • 1 medium Onion, diced
  • 1 medium Carrot, shredded
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Montreal Steak seasoning
  • 1 Tbsp. Onion powder
  • 3 cloves of Garlic, minced
  • ½ Cup cooked Corn
  • 1 package Seeds of Change Quinoa & Brown Rice with Garlic (or 1 Cup cooked Rice)
  • 2 Tbsp. fresh Dill (or dill weed)
  • 2 Tbsp. Pasta Sauce
  • 2 Tbsp. Plain Greek Yogurt
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Grated Parmesan Cheese
  • 1 Cup Shredded Cheese
  • 4 -5 Large Bell Peppers
  • salt/pepper to taste
Instructions
  1. Add oil to a large skillet and saute onion on Medium-Hi heat for two minutes or until softened.
  2. Add ground turkey, garlic powder, Montreal seasoning, onion powder, garlic, carrot, corn and salt/pepper.
  3. Break meat apart and cook for 15 minutes until no longer pink and cooked.
  4. Reduce heat to low. Stir in a package of Quinoa & Brown Rice with Garlic, dill, pasta sauce, yogurt, olive oil and Parmesan cheese.
  5. Mix well and turn off the heat.
  6. Adjust the flavor by adding salt and pepper, if needed.
  7. Cut peppers in half lengthwise and remove seeds and stem.
  8. Line baking dish with Parchment paper.
  9. Fill the bell pepper halves with meat/rice mixture.
  10. Cover the dish with foil. Bake in the Preheated at 400°F oven for 30 to 40 minutes.
  11. Remove the foil, add shredded cheese and bake opened for another 5 to 10 min, until cheese melted.
  12. The peppers should be still crunchy soft and the inside fully cooked.
  13. Serve with Sour Cream, Greek Style Sour Cream or the Nonfat Yogurt.

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