You know a dish is healthy when a vegetable is the star, and that’s why I’m providing you with my easy stuffed bell pepper recipe. Zach and I eat pretty healthy, especially during the week. And I’ve said it before, but when I find a recipe that’s easy, healthy, and inexpensive, I’ll make it over and over again. In an attempt to break the cycle, I began experimenting with the stuffed bell pepper. I tried multiple recipes, and eventually came to my own variation of them all.
My sweet husband loves them. He generally likes when I make new things, but he seemed to really enjoy these peppers. When asked to pose with the peppers, he playfully agreed.
I’m not a huge fan of ground beef in general, so I will always be quick to substitute turkey. I’m just lucky turkey happens to be the healthier option. Also, Zach hates cooked tomatoes, so I substituted them for a low-sodium tomato soup. It’s a weird thing him and my oldest brother have in common, and a little sad because I really love tomatoes.
You can find the recipe that I originally used by clicking here.
Easy Stuffed Bell Pepper Recipe
4 Green Bell Peppers
5 Tbsp of Olive Oil
1 Onion, Chopped
1 Tbsp of Garlic Powder
1 lb of Lean Ground Turkey
1 8.5oz Bag of Microwave-Ready Brown Rice, Cooked
1 Can Low-Sodium Tomato Soup
1 Tsp Oregano
Few Pinches of Salt
¾ Cup of Ketchup
½ Tsp of Worcestershire Sauce
¼ Cup of Water
Preheat oven to 350 degrees. Cut off the tops of the peppers, and remove the seeds. Bring large pot of water to boil, and submerge peppers for about three minutes. Remove peppers from water.
Heat 4 tablespoons of olive oil in a skillet on medium heat and add the chopped onion. Sauté onion for about five minutes. Remove the pan from heat. Add turkey, garlic powder, rice, soup, oregano, and a few pinches of salt to the skillet and mix together.
Place peppers into baking dish and stuff with turkey mixture. Add ¼ cup of water to baking dish. Combine Ketchup, Worcestershire, and 1 Tbsp of olive oil in a small bowl and mix together. Spoon Ketchup mixture evenly on top of peppers. Bake for about 45 minutes.
Enjoy! Let me know what you think.