Italian Stuffed Peppers
- Isabel S.
- Jun 9, 2017
- 2 min read
I love stuffed peppers because you can make them so many different ways! Take any meat/veggie combo and stuff it in a pepper and it's probably going to be good! The other great thing about this meal is it's super easy and will fill anyone up! Every time I make these I feel like I don't have enough food...I need to make a few side or something. But, it never fails, one pepper satisfies everyone. Most of the stuffed pepper recipes you see will have rice in the mix. I decided to go without it this time and I didn't miss it at all. They still have a great texture, are filling and tasty. One thing I enjoy about cooking is how creative you can get. I used the ingredients I had on hand, but you can switch it up! Pro tip-recipes aren't written in stone (Unless you're baking...that's a different story). Have fun with it. If you hate sun-dried tomatoes, use mushrooms. Love olives? Add them!
As if those aren't enough bonus points for this recipe, they make great leftovers! I would even argue they are better leftover. Pop them in the microwave for about 2 minutes, sprinkle a little extra cheese and BOOM...You've got an awesome lunch at work. Your coworkers will be jealous of your amazing smelling food.
Ingredients
4 large green peppers
2-3 of the tops of the peppers chopped to add to filling mix
1 lb ground turkey
1/2 white onion
3-4 large cloves of garlic
1 cup chopped parsley
1 stalk of celery
Handful of sun-dried tomatoes
Kale or swish chard finely chopped (Optional but it ups the healthy factor)
1/2 can organic tomato sauce
Organic shredded mozzarella cheese
Sea salt to taste
Pepper to taste
1/2 TBSP garlic powder
1/2 TBSP oregano
Dash of coriander
Directions
Preheat to 400F
Cut tops off peppers and remove seeds/rinse.
In a large pan prepared with olive oil cook turkey on medium high heat until lightly browned.
When turkey is near done, make a nest in the middle and add onion, celery, green pepper and garlic.
Cook on medium heat covered for about 3 minutes.
Stir everything together and add sun-dried tomatoes, all spices, greens and parsley.
Last add a little over half of the can of sauce and a few handfuls of cheese.
Taste filling and add more spices as needed.
Mix well and fill the peppers almost to the top.
Spread a little more of the tomato sauce on top.
In a baking pan with high edges arrange peppers so they won't fall.
Bake for 20-25 minutes. In last 5 minutes add a little cheese to the top of each pepper.
Tip- Some recipes call for precooking the peppers and putting some water in the pan- I don't do this and they turn out great!
Serve sprinkled with more cheese and parsley.
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