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Picky Stuffed Peppers

January 24, 2013

My friend Lindsay is a self-proclaimed picky eater and these peppers are a win in her book.

I’m a big fan of stuffed vegetables generally (check out my Stuffed Eggplant recipe) and these stuffed peppers are a health-conscious option without losing my essential ingredient, cheese.

This is a great weeknight meal, but takes a while to cook in the oven. For the fastest dinner possible, prepare the peppers the night before, and keep them covered in the refrigerator until dinner time. Take them out of the fridge while you preheat the oven to bring them back to room temperature.

1 pound ground turkey
1 small yellow onion, finely chopped
1 small zucchini, finely chopped
1 cup cooked brown rice
1/2 cup crumbled feta cheese
2 cloves garlic, minced
One 10-ounce package frozen spinach, thawed and squeezed dry
Kosher salt and freshly ground black pepper
One 28-ounce can crushed San Marzano tomatoes or your favorite marinara sauce
3 bell peppers, halved lengthwise and stems and core removed
One 8-ounce package low-moisture mozzarella, such as Polly-O, thinly sliced


Cook’s Notes: I like to keep a batch of cooked brown rice in my fridge to add to my meals throughout the week. If you don’t have enough time to cook the brown rice before you add it to the mix, buy some pre-cooked rice.

Preheat the oven to 350 degrees F.

Mix the turkey, onion zucchini, rice, feta, garlic and spinach. Sprinkle in some salt and pepper.

Spread about one-quarter of the crushed tomatoes on the bottom of a 9- by 13-inch baking pan. Fill the pepper halves with the turkey mixture and place them in the baking pan. Pour the remaining crushed tomatoes over the stuffed peppers.

Cook the stuffed peppers in the oven until cooked through, about 30 minutes. Remove the pan from the oven and turn on the broiler. Top each with slices of mozzarella and return the pan to the oven. Cook until the mozzarella is melted and slightly browned, about 10 minutes.

You’re probably really hungry by this point, but let the peppers rest for 5 minutes before digging in. Serve with the tomato sauce from the bottom of the pan.IMG_1691

Yield: 4 to 6 servings

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