Stuffed bell peppers are always a great option. You can even make them ahead the night before, then pop them in the oven. Stuffed bell peppers is one of those recipes I kind of forget about- not sure why- but then I make it again and realize I need to make it more often. You can get as creative as you want- you can make them “themed” i.e. Italian or Greek and do different veggies and spices, or you can throw whatever scraps you have in the fridge together and it’ll still come out great.
Stuffed Bell Peppers
- 1 pound ground turkey
- 2-3 garlic cloves, minced
- 1 onion, chopped
- 1 tablespoon fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 3+ large peppers of your choice- I make 1 for each person
- 1 cup chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups brown rice, or rice of your choice, cooked
- coconut oil or oil of your choice
- 6 tablespoons+ shredded cheddar cheese
**you may need to adjust how much you need of each ingredient, depending on how many peppers you are filling
- Heat your oven to 400 degrees F. Place your oil in a medium skillet and heat over medium heat. Add the onion, garlic and parsley and saute about 2 minutes. Add the ground turkey, salt, garlic, cumin and cook until the meat is no longer pink. Add the tomato sauce and broth, mix and then simmer on low for about 5 minutes. Combine with the cooked rice.
- Cut the tops off the bell peppers, then scoop out the seeds. Cut the bottoms to make them level as necessary, as you want them to stand up straight (you can see above that one of mine fell over). Fill each pepper with the meat mixture, then top each with cheese. Place in a baking dish, then pour the remainder of the broth on the bottom of the pan. Cover tightly with oil and bake for 45 minutes.
- To make crispy, remove the foil and turn the broiler on for a few minutes, but watch it so it doesn’t burn! Serve and enjoy!