Turkey Stuffed Peppers: Fit for Your Goals

It can be difficult to find recipes that meet the individual needs of your diet.

It becomes even more complicated when you’re not just cooking for yourself, but have a family to feed, or guests coming over.

Having recipes like this in your back pocket can be a helpful tool to help you reach your goals.

How To Adapt It

Stuffed peppers are so yummy!

This recipe takes a little bit longer than some of the other recipes we share, but I like how easy it is to adapt to your needs.

Need dairy-free? Skip the mozzarella or use a vegan substitute.
Low carb or trying to lose weight? Opt out of using the quinoa.
Picky kids don’t like peppers? The filling is good on its own.

Sometimes I end up with extra filling and eat that alongside my peppers.

(Side note: Almost any recipe can be modified to make it fit for your goals. Adapting recipes is one of many services I offer my online coaching clients.)

Ingredients:

4 bell peppers
1 Tbsp avocado oil, or olive oil
1 yellow onion, diced
8 ounces fresh mushrooms, diced
1 pound ground turkey
1 tsp sea salt – or to taste
1/4 tsp ground pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsp tomato paste
28 ounces crushed tomatoes
3/4 cup COOKED quinoa or rice
2 cups fresh baby spinach, chopped
1/4 cup shredded mozzarella (optional)
1/2 cup chicken stock

Instructions:

Cut peppers in half, remove the seeds, place in a large glass baking dish and set aside. Preheat oven to 400 degrees.
Heat the oil in a large skillet over medium/high. Add onion, sea salt and pepper, and cook for 5. Add the mushrooms and cook for another 2 minutes.
Add the turkey, garlic powder, oregano, paprika, red pepper flakes.
Cook while breaking up the meat for 5-7 minutes until no longer pink.
Add in tomato paste and stir. Add the crushed tomatoes and simmer over low heat for 10 minutes, stirring occasionally. Adjust seasonings to taste. Add cooked rice/quinoa, spinach, and stir to combine.
Spoon the mixture into bell peppers.
Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for about 25 minutes.