Italian Stuffed Peppers

I made up an awesome recipe tonight using a few ingredients we had on hand. We’re going out of town tomorrow, so I didn’t want to have to buy a bunch of groceries. Plus, we’ve been eating so much heavy food over the holidays that we were both in the mood for something light and fresh! This hit the spot!

Italian Stuffed Peppers

2 tablespoons extra virgin olive oil
4 green bell peppers
1/4 cup onion, chopped
1/2 lb. ground turkey breast (or any ground meat of your choice)
1 clove garlic, crushed or finely chopped
1/2 cup of your favorite spaghetti/marinara sauce
2 teaspoon Italian seasoning (or a combination of fresh chopped herbs: basil, parsley, oregano)
2 cups brown rice, cooked
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons cream cheese
2 slices provolone, cut in half
Salt and pepper to taste

Preheat the oven to 375 degrees. In a large heavy frying pan, heat olive oil over medium-high heat. Meanwhile, wash the bell peppers. Cut the tops off of the peppers and remove all seeds and veins from inside with a knife and a spoon.

Add chopped onion to the frying pan, seasoning with salt and pepper, and sautee until fragrant, about 2-3 minutes. Add ground turkey and season again with salt and pepper. Sautee the turkey, breaking up into pieces, until cooked all the way through. Add garlic, and cook for 1 more minute.

Turn the heat down to medium, and add the tomato sauce, and sprinkle in the Italian seasoning or herbs. Stir to coat the meat. Add the rice, the parmagiano-reggiano, and the cream cheese. Mix until cheese is melted and incorporated.

Place the peppers on a greased roasting pan or cookie sheet. Fill the peppers with the turkey mixture.

Bake for 15-20 minutes or until bubbling and sizzling. Remove and top each pepper with provolone cheese. Return to oven for another 5 minutes, or until cheese melts.

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