Clean Eats & Treats

Italian Stuffed Peppers

I believe the more color a meal has the more appealing to those in question. My two oldest despise cooked peppers. They love them raw with salads and dips but something about cooked peppers makes them disappear from the dinner table. Literally. They can’t be mushy. At all. Or warm. Basically the peppers are used as pretty vessels for the filling and my teenagers dump out the guts and we end up with double the peppers on our plates. I’m not even mad. Gimme all the peppers. Little do they know I snuck shredded zucchini into the filling. Sneaky.

 Italian Stuffed Peppers by Clean Eats & Treats

This recipe has quickly become one of our favorites! It’s usually on a weekly rotation. An easy weeknight throw together kind of creation too! Enjoy!

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Italian Stuffed Peppers

Servings 6 servings

Ingredients

  • 6 medium sweet bell peppers tops sliced off and ribs & seeds removed
  • 1 lb lean ground turkey
  • 1 package <a href="http://www.rolandfood.com/products/Roasted-Garlic-Quinoa- %2372182.html" target="_blank" rel="noopener noreferrer">Roland roasted garlic quinoa prepared according to package instructions
  • 1  can 14 oz  fire roasted diced tomatoes
  • 1 jar of your favorite marinara we love Silver Palate San Marzano
  • 1 medium yellow onion finely diced
  • 1 medium zucchini shredded
  • 1 8 oz package sliced mushrooms chopped
  • 1 cup fresh basil leaves roughly chopped
  • 2 cloves of garlic minced
  • 1 tbsp italian seasoning
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 1/2  cups shredded mozzarella optional

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare quinoa according to package instructions and set aside.
  3. Bring a large pot of water to a boil and cook peppers for about 5 minutes. Remove peppers and rinse with cold water. Set aside and allow to drain.
  4. Meanwhile heat olive oil over medium heat and add onion, garlic, ground turkey and italian seasoning. Salt and pepper to taste.
  5. Sauté until turkey is no longer pink, breaking it up as it cooks..
  6. Add mushrooms and zucchini. Continue cooking until tender.
  7. Add tomatoes and marinara and reduce heat to simmer.
  8. Add fresh basil and quinoa to meat and veggie mixture. Remove from heat.
  9. Cut a very thin slice from the base of each pepper to help them stand upright.
  10. Spray a pan with oil and place peppers side by side.
  11. Fill each pepper to the very top with meat mixture. Packing it down as you go.
  12. Cover with foil and bake 30-35 minutes.
  13. Remove foil and sprinkle with cheese if desired. Return to oven to allow cheese to melt.
  14. Serve with a green salad and enjoy!