Super Lean Stuffed Green Peppers


Here is my version of stuffed peppers minus the traditional rice and bread crumb filling…


Yields 4 servings

4 Large and ripe Bell Peppers

1.25 lb White Ground Turkey

I package grated Mozzarella

1 package freshly grated Parmesan

1/2 red bell pepper

1/2 package sliced mushrooms

1 yellow onion

6-10 cloves of garlic

1/2 tsp of each of the following (basil, oregano, parsley)

15 oz. Low Skim Ricotta Cheese

1 egg

About a 1 1/2 -2 cups of your favorite marinara sauce


-Start by gutting out 4 Green Peppers. Cut off the bottoms as well (just enough to make them flat. You do not want there to be a gaping hole in the bottom for stuffing to cook out) to give them stability to stand upright while they cook.
-In a saute pan cook up in VOO one yellow onion, a cup of sliced mushrooms, 1/2 red bell pepper, and about 6 fresh garlic cloves, (I’m not going to lie, we threw in 10 but we’re obsessed with garlic in the house)
-Then in another pan get your meat filling cooked up. I used Ground White Turkey-(about 5 grams less in fat than traditional ground turkey) Kinda taste like chicken, lol
-Add a dash of your favorite Italian seasons to both meat and veggies. I use a fresh Italian herb past and that usually does it just right.
-Then in a saucepan get your favorite tomato sauce recipe going. I just made mine with a can of tomato paste and added my usual spices, seasons, etc. I wanted a thicker consistency for the tomato sauce so the peppers could be smothered in it.
-Once your veggies and meat are browned-(not fully cooked) drain them in a colander to rid of any excess water cooked out from veggies and meat. This is absolutely necessary! I learned by trial and error :/
-Place meat and veggies in a mixing bowl and add 15 oz. Part Skim Ricotta cheese, one beaten egg, and about 1/2 cup fresh grated parmesan. Mix together thoroughly with spatula to make your filling.
-Then in your baking dish add about 1/2 inch coating of your tomato sauce. Stuff your peppers then place your peppers on top then pop in 375 oven for 30 minutes.
-Take out peppers then add a spoonful of your sauce from bottom of pan onto the top of each pepper.
Last but not least continue the cheesy goodness and top with shredded mozzarella-as much or as little as you like….mmmm, cheese 🙂
Pop back into oven on broil setting for 7 minutes to brown and melt the cheese on top-Note I did not broil them last night and wished I had in order have the same brown/baked effect. Update…I did that last night and here is how they turned out…perfection!
And presto! You have yourself one mean and lean stuffed pepper! Guilt free, super tasty and super good for you. The hubby had two and I managed to work my way through 1 1/2…had to save myself something for lunch today! 😉

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