Once the weather starts to warm up I typically prepare much lighter meals packed with veggies. Stuffed peppers are one of my favorites and make a super easy and quick weeknight meal.
Usually they end up being a mix of meat, rice, and whatever vegetables I have on hand – today zucchini, mushrooms, and tomatoes. I also used ground turkey and brown rice to make these a healthy dinner option. I kept the flavor light and simple but with a few tweaks you can switch things up pretty easily. Think ground beef, tomato, basil, and mozzarella cheese for an Italian version or ground lamb, olives, roasted peppers, and feta cheese for a Greek spin. These are topped with a bit of breadcrumb and Parmesean cheese to make the perfect delicious bite.
4 medium peppers
1 lb ground turkey
1 cup cooked rice
1 medium zucchini
2 small tomatoes
2 cloves garlic
4 TBSP olive oil
1 tbsp breadcrumbs
1 tbsp Parmesan cheese
handful of parsely, chopped
salt & pepper to taste
Cut tops off peppers and removed ribs and seeds. If necessary, slice a small amount off bottom of pepper to allow it to stand. Sprinkle inside of peppers with a 2 tbsp oil and salt and pepper. Roast in 350 degree oven until peppers just begin to soften, about 15 minutes.
Cook rice according to package directions and set aside. Meanwhile heat remaining oil in medium pan and add turkey. Season with salt and pepper and cook until browned. Small dice zucchini and mushrooms, mince the garlic, and add all to the pan. Cook until vegetables begin to soften, about 5 minutes. Dice tomatoes and add, along with any juices, to the pan and cook a few more minutes. Stir in rice and parsley and season to taste with salt and pepper.
Use a spoon to fill cavity of pepper with meat, rice, and veggie mixture. Don’t be afraid to fill those babies up! Sprinkle with breadcrumbs and Parmesan cheese and cook about 10 minutes more until peppers are soft and tops are slightly browned.
*Any leftover mixture is great stuffed in zucchini or tomatoes or eaten right from a bowl!