20 April, 2017
Stuffed peppers with vegetables
Stuffed peppers with vegetables
Servings: 4 Serings
Calories: 301kcal
Ingredients
- 4 yellow peppers tops removed, seeded (red & green peppers work well too)
- 1 pound lean ground turkey or lean ground beef
- 1 tsp olive oil
- 1/2 onion chopped
- 3 cloves garlic
- 1 yellow squash or zucchini chopped
- 1/2 container ricotta cheese
- 1 pkg spinach frozen chopped
- 1 can iced tomatoes drained, 14.5 ounce
- 2 Tbsp tomato paste
- Italian seasoning to taste
- cayenne pepper to taste
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet over medium heat, cook the turkey until evenly brown. Drain and set aside. Heat oil in the skillet, and cook garlic, onion, yellow squash/zucchini, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, cayenne, salt, and pepper. Stuff the green/yellow/red peppers with the skillet mixture. Scoop 1 Tbsp ricotta cheese in the middle.
- Put peppers to the oven, and cook 25 minutes. Top with provolone cheese and bake 5 minutes longer.
Notes
Additional veggie options:
1 cup sliced mushrooms
1/2 chopped green/red/yellow bell pepper
Nutrition
Calories: 301kcal | Carbohydrates: 18g | Protein: 36g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 180mg | Potassium: 1076mg | Fiber: 3g | Sugar: 5g | Vitamin A: 867IU | Vitamin C: 240mg | Calcium: 176mg | Iron: 3mg