Turkey-Stuffed Peppers

We don’t use ground turkey all that often, but this is a fun way to use it.  I’ve used ground beef in it’s place before, which is tasty too.  You can leave the cheese out (like I normally do) and have a delicious, dairy-free dinner.

Cut off the tops and remove seeds from:

  • 4 sweet peppers (any color)

Place the peppers open-side-down in a steamer and steam for about 10 minutes, until tender.

Meanwhile, in a large pan over medium heat, warm:

  • 2 tablespoons olive oil

Add and saute about 10 minutes:

  • 8 oz ground turkey
  • 1/4 onion, minced
  • 1/2 teaspoon thyme
  • salt and pepper


  • 1 cup brown rice, already cooked
  • 1 large tomato, diced OR 14.5 oz can diced tomatoes
  • 1/2 cup spaghetti sauce or more if you want it saucier
  • 2 eggs, beaten
  • 1 clove garlic, minced
  • 1/2 cup mozzarella cheese and/or ricotta cheese (optional)

Stuff the meat mixture into the peppers. Bake 10-15 minutes at 350 degrees until everything is warmed through.


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