I love Stuffed Bell Peppers… Looking for a healthy, tasty summer dinner recipe. Look no further! This simple recipe will keep your taste buds happy and time on your side. I crave bell peppers and I’m a fan of the good old standard green bell pepper as well as, the sweet reds, yellows, oranges and purples that really get my attention. I love bell peppers so much that I cut them up fresh just for snacking on while i’m preparing dinner, and the kids join me in my love for peppers to. You can get as creative as you like with this recipe from paleo, vegetarian, or taco version of delicious Stuffed Bell Peppers, it’s all up to you.
With these beautiful Stuffed Bell Peppers, I let my imagination go wild, I stuff them with leftover ground turkey meat, leftover shredded chicken meat and cut up herbs, red pepper flakes and cheddar cheese for my kids versions. Basically, whatever I could find that I needed to use in my refrigerator.
I cut the tops off of the peppers to stuff them whole with yummy goodness. If you prefer smaller portions, cut the peppers in half and serve open faced.
This is one of those throw what you have in the fridge type of recipes. Use my portions as guidelines but definitely put on your experimental hat.
Keep it healthy, yummy and whatever you like!
Ali in the Valley
Stuffed Bell Peppers...
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Author: Alison Ball
1 pound ground turkey
1 medium onion chopped
2 cloves garlic minced
1 cup pre-made salsa
2 tablespoons basil
1 tablespoon oregano
½ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
¼ cup chopped Italian parsley cilantro, green onions
6 bell peppers
1 cup shredded cheddar cheese
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook turkey and onion over medium heat 8 to 10 minutes, stirring occasionally, until meat is brown; drain. Add garlic, season with oregano, basil, red pepper flakes, salt and pepper. Mix all ingredients and cook until meat completely done.
Heat oven to 350°F. Stuff peppers with turkey mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Add whatever, ingredients cut up herbs like parsley, cilantro, green onions, salsa etc.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.