Retha’s Stuffed Peppers with Veggies and Turkey
Makes 4 Servings
Enjoy this healthier alternative to ground beef and rice with a substitution of ground turkey and veggies.
4 red bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
Sea salt and Lemon-pepper to taste
1. Preheat oven to 350 degrees F.
2. Wrap the red bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and sauteed onion, mushrooms, zucchini, green bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the red peppers with the skillet mixture.
4. Place peppers in the oven, and continue cooking 15 minutes.