Rule #339: Just because it says “stuffed” in the name doesn’t mean it will leave you stuffed in the end.
These Turkey Stuffed Peppers are so easy to make and equally as delicious! Plus, they’re kind to your lil’ ole waistline, too. The leftover turkey mixture freezes like a charm making an additional easy weeknight meal in your beautiful future.
These make for a delightful little spin on Taco Tuesday!
First, sauté a diced yellow onion in some olive oil until cooked (about 8 minutes).
Then, add in 1 lb. lean ground turkey. Cook until browned.
Next, add in 3 minced cloves of garlic.
Now, add your spices: 1/2 tsp. cumin, 1/2 tsp. ground oregano, 1/2 tsp. Kosher salt, and 1/4 tsp. freshly ground black pepper.
Then add in 1 (8-oz.) can tomato sauce and 1 (14-oz.) can petite diced tomatoes that have been drained.
I like to add these Caulibits (rice or finely chopped cauliflower). You can also sub 1 cup of cooked rice, too!
I think the riced cauliflower just adds a nice little texture to the mixture.
Now, stir everything together until well mixed.
Then spoon the turkey mixture into the bell peppers. I like to use a glass loaf pan like this one to hold the peppers upright.
The leftover turkey mixture freezes like a CHARM, y’all! Don’t waste it!
I just put our leftovers in a Tupperware container, label the top with Sharpie, and throw ‘er in the freezer. It makes for an easy weeknight meal later on.
Bake the bell peppers at 400 for 20-25 minutes, until cooked through.
We like to garnish ours with some cilantro and Cotija cheese.
Have you ever seen a sight so turkifully purty?
Side Dish Recommendations:
Simmered Black Beans (rinse, drain beans; add 2 cups chicken stock; add Kosher salt, freshly ground black pepper, garlic powder, cumin, and onion powder; stir together and simmer 20 minutes)
Sautéed Squash and Zucchini
I hope you and your people love these as much as we do!
Turkey Stuffed Peppers
- 1 tbs. extra-virgin olive oil
- ½ yellow onion diced (about ½ cup)
- 1 lb. lean ground turkey
- 3 garlic cloves minced or pressed
- ½ tsp. cumin
- ½ tsp. ground oregano
- ½ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- 1 8 oz. can tomato sauce
- 1 14 oz. can petite diced tomatoes, drained
- 1 cup riced or chopped cauliflower
- ¼ cup cilantro leaves chopped, plus more for garnish
- 1 oz. Cotija cheese crumbled, plus more for garnish
- 6 large bell peppers tops, membranes, and seeds removed
- Preheat oven to 400.
- Heat the oil in a large Dutch oven or nonstick skillet over medium-high heat. Sauté the onion until translucent, stirring occasionally (about 5 minutes). Add turkey and cook until browned (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Sprinkle spices all around, stir, then add the tomato sauce, diced tomatoes, riced cauliflower, cilantro, and Cotija cheese. Stir until well combined.*
- Spoon the turkey mixture into your prepared bell peppers. Place in an oven-proof dish (loaf pans work well to keep the peppers upright) sprayed with cooking spray. Bake at 400 for 20-25 minutes, until cooked through.
- Garnish with more cilantro and Cotija, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.