Grain-free stuffed red peppers with a delicious Italian herb blend.
Ingredients
3 medium pepper(s)
Red bell pepper
1 tbsp
Avocado oil
454 gm
Ground turkey, lean
2 cup
Tomato sauce, canned
1 tsp
Italian herb seasoning, McCormick
1 tsp
Garlic powder
1/2 tsp
Salt and pepper
1 package (10oz)
Frozen spinach
(thawed and squeezed dry)
1/4 cup
Parmesan cheese, grated
(for ground meat mixture)
3 tbsp
Parmesan cheese, grated
(for topping (optional))
Instructions
Preheat oven to 450°F (204°C). Line baking pan with parchment paper.
Wash red peppers, cut peppers in half length-wise, and remove the stem, seeds, and ribs inside the peppers. Set peppers on the baking pan.
Heat avocado oil in a large non-stick pan over medium-high heat. Add ground turkey. Stir and break up the turkey while it’s cooking.
When the turkey is almost cooked, add tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the pan. Stir and continue to cook until the turkey is completely cooked (internal temperature of 165°F or 74°C).
Add spinach and parmesan cheese and stir until everything is well combined.
Scoop about 1/2 cup of the turkey mixture into each pepper.
Sprinkle parmesan over each pepper (or another low-fat shredded cheese, such as mozzarella).
Bake for 20-30 minutes, or until cheese is melted, and lightly golden brown.
Remove from the oven, let cool, and enjoy!
Notes:
Storage
You can double the batch and freeze any leftovers for quick dinners. Ensure to fully warm through when re-heating to an internal temperature of 165°F or 74°C degrees.
No parmesan?
You can use mozzarella or any other mild shredded cheese.
Make it dairy-free using your favorite dairy-free cheese alternative.
