This low carb, gluten free meal is by far my favorite stuffed peppers recipe! A great idea for meal prepping, easy to cook, and makes great leftovers.
Ingredients:
3 bell peppers, any color
99% lean ground turkey
3 tbs of olive oil
2 cloves of garlic
1 cup of sweet onions
1 can of diced tomatoes (I used chili ready blend to add a little extra flavor)
1 cup of cooked rice (I prefer brown)
2 cups of spinach
Monterey Jack cheese
Italian or chicken seasoning
Chopped parsley (I used dried seasoning)
Salt and Pepper
Directions:
Pre-heat oven to 350 degrees
Cut the bell peppers in half lengthwise. I love eating stuffed peppers this way, it makes cutting them so much easier! Remove the seeds and membrane, then brush peppers with olive oil inside and out. Place face down on baking pan, and pre-bake in the oven for 15 minutes.
While peppers are pre-baking, cook the turkey, chopped onions, and garlic together. Add seasoning and parsley to taste.
Prepare rice on the side- follow instructions on box!
Stir in canned tomatoes, spinach, and rice to turkey mixture. Sprinkle with salt and pepper.
Remove the peppers from the oven and fill with turkey mixture. Top with cheese and place in oven for an additional 20 minutes!
Remove from oven, serve, and enjoy :)
P.S. if you have any extra turkey mixture, this is great to save and put on top of a salad for lunch!
Nutrition:
1 serving is 2 halves of stuffed peppers
Calories: 380
Macros: 20g C, 19g F, 31g P per serving
XO Mandy