This is an incredibly easy and delicious dish that’s perfect for the summer or any time of year. Feel free to play around with the recipe to make it your own. We decided to go with “Italian” flavors but this could be easily adapted to have a Mexican flare.
4 Green Bell Peppers, tops removed and seeded
1lb Ground Turkey
1/2 Onion, Chopped
1 cup sliced mushrooms
1 Zucchini, Chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5oz) can diced tomatoes
1tbsp tomato paste
Salt and Pepper
- Preheat oven to 350°F
- In a skillet over medium heat, cook the turkey until brown. Set aside.
- Heat oil (we had enough fat from the turkey to not need oil) in the skillet and cook onion, mushrooms, zucchini, red bell pepper and spinach until tender. Return turkey to the skillet. Mix in tomatoes and tomato paste then season with Italian seasoning, garlic powder, salt and pepper to taste.
- Stuff the green peppers with the skillet mixture
- Put stuffed peppers on an oven-safe baking sheet and cook 20 minutes or until green pepper is tender