Turkey Stuffed Peeeeepers (I love them!)10 servings (5 lunches-2 adults)Prep time: 15 minutes
Cook: 30 minutesIngredients:
10 Bell Peppers (Green, Red, Yellow—whichever. I normally buy green since they’re normally the cheapest)
2 lb + ground turkey (Aldi has 93% lean ground turkey, it’s about 1.3 lbs)
1.5 cups brown or wild rice-COOKED, your preference (You can use white if you have an allergy or really don’t care. There is not a lot of rice that goes into these so don’t worry about it that much, it’s just to add some carb)2 cans of diced tomatoes with green chilis (or a jar salsa if preferred, just check your sodium content!)1-2 cups of cheddar cheese2 tbsp chili powder2 tbsp cumin
2 tbsp dried cilantro (or fresh, I just have dried in my pantry)
Cut the top off of the peppers and remove seeds and what not inside. Make sure to not cut too low on the top, you want as much room to stuff those bad boys!
You may need to use two casserole dishes, I was able to fit 8 in my large one and 2 extra in a smaller. Spray quick with cooking spray and place your raw green peppers in there while preheating your oven to 375 degrees F.
In a skillet, cook your meat with the seasoning. Feel free to throw in some olive oil if you don’t have a good non-stick skillet. While that’s cooking, take a table spoon and put a 1-2 spoonfuls of rice into the bottom of each pepper, pressing it down.
Once the meat is done cooking, put that into the pepper, that should fill it almost all the way up. 2-3 spoonfuls of your canned tomato/chilis or salsa. Then sprinkle with a little cheddar cheese. Put those in the oven for about 30 minutes.
For more lunch meal prep recipes – check this recipe out –> Buffalo Chicken Wraps