I came up with the idea for this recipe where I come up with most of my great ideas–the shower. We had just cooked a huge batch of chili for a football party and I was brainstorming (with myself) creative ways to finish the leftovers.
You know I’m all about quick and healthy weeknight recipes, so I decided to re-purpose the chili and some fresh ground turkey into a Monday night meal. Think of this stuffed pepper recipe as a blank canvas for a healthy weeknight dinner. If you have leftover chili, you can literally just add a few scoops to a hollow bell pepper and top it off with some cheese and scallions. Boom. Gluten-free goodness in 30 minutes flat. Find the recipe for ground turkey stuffed peppers, below.
- 6 large bell peppers, any color
- 2 cups wild rice or quinoa, cooked
- 1 lb. 93% Lean ground turkey
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- Scallions for garnish
- Cut off the tops of the peppers and remove the seeds, rinse thoroughly.
- In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
- Preheat oven to 350 degrees.
- In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
- Add the wild rice or quinoa, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
- Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes.
- Chop the scallions into small pieces for garnishment
- Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
- Top with scallions or salsa and enjoy!