Description
Delicious turkey and spinach stuffed peppers baked to perfection. A healthy gluten-free meal option.
Ingredients
Scale
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- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) ground turkey, lean
- 3 large bell peppers, cleaned with tops saved
- 3 small tri-color peppers, chopped
- 2 large cloves garlic, minced
- 3 cups (about 90 g) baby spinach
- 14 ounces (400 g) diced tomatoes, lightly drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Step 1: Preheat your oven to 350°F (180°C) to prepare for baking the stuffed peppers.
- Step 2: Clean the large bell peppers, cutting off and saving the tops for later use.
- Step 3: Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Add the ground turkey and cook, stirring and breaking it apart, until no longer pink.
- Step 4: Add the chopped small tri-color peppers and minced garlic to the pan. Cook for about 3-5 minutes, until the peppers are tender and the garlic is translucent.
- Step 5: Stir in 3 cups baby spinach and cook until wilted.
- Step 6: Mix in 2 tablespoons each of fresh parsley, basil, and oregano. Cook for 2-3 minutes to release the herbs’ flavors.
- Step 7: Stir in the lightly drained 14 ounces diced tomatoes. Season the mixture with sea salt and cracked black pepper to taste.
- Step 8: Spoon the turkey mixture into the cleaned large peppers, pressing down gently to pack the filling. Replace the tops of the peppers.
- Step 9: Place the stuffed peppers upright in an oven-safe baking dish. Bake in the preheated oven for 25 minutes. They are done when the peppers are tender and slightly charred on the edges.
Notes
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- Room Temperature: Store stuffed peppers in an airtight container at room temperature up to 1 day to maintain flavor and texture safely.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving for best flavor.
- Freezing: Wrap individual stuffed peppers in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the filling seems dry after cooking, stir in 1 tablespoon olive oil when mixing in the spices to add moisture.
- If peppers are not tender after 25 minutes baking, continue cooking for an additional 5-10 minutes.
- Increase heat to medium-high during the last few minutes of cooking turkey to achieve better browning.
- Rotate the baking dish halfway through baking for even heat distribution and consistent cooking.
- Add extra salt and pepper at the end of cooking if the filling tastes bland.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg