Italian Stuffed Peppers with Feta Cheese
These Italian Stuffed Peppers with Feta Cheese are loaded with veggies, ground turkey, tomato sauce and topped with feta cheese- giving it that little burst of flavor in each bite.
The Deets
Just within the last couple of months I changed my diet. I decided it was time to start eating healthier. At dinner time I try to cut the carbs and stick with more veggies and about 25% protein.Â
I made these peppers to share with my Fit From Home team to give them a healthy dinner option that is not overly complicated.
This is also a really good recipe for meal prep because it does make 12 (half) peppers. You can also add rice or noodles on the side if your meal requires any whole grains. These peppers actually freeze really well too!
Ok, lets get to it!
Ingredients:Â
- bell peppers
- zucchini
- mushroomsÂ
- onionsÂ
- fire roasted tomatoesÂ
- garlic
- spinachÂ
- basilÂ
- tomato sauce–Â I use Mezzetta, it’s the best quality for the price and there is no added sugar! Make sure whatever you pick does not have added sugar!!!
- ground turkey
- grapeseed or olive oil
- salt
- pepper
- italian seasoning
- onion powder
The prep:
- Start by chopping up all of your veggies!
- Throw them all in the pan with 2 tbsp of grapeseed or olive oil, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp italian seasoning- cook them until slightly tender, about 6-8 minutes.
- In another pan cook down the ground turkey and season it with remaining: 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp italian seasoning, 1/2 tsp of onion powder.
- Add the turkey to the veggies and then add in the fire roasted tomatoes, basil, spinach and spaghetti sauce- continue to cook on a low heat for 10-15 minutes.
- Pre-heat your over to 400 degrees.
- Meanwhile, slice the bell peppers in half and take all of the seeds out.
- Take 1/2 cup of the turkey mixture and add it into each bell pepper half- stuffing it all the way full. Repeat until all of the mixture is gone.
- Place peppers on a sheet pan and bake in the oven for 35 minutes.
- After 35 minutes, top the peppers with feta cheese and turn the oven on broil for 5 or so minutes or until browned.
- Let the peppers cool for 10 minutes before serving.
- Store peppers in tupperware container in the fridge for up to 4 days.
This recipe is perfect for meal prep! If you don’t like leftovers, you should definetly cut this in half to make a smaller batch!
Enjoy!
xoxo
Les
Italian Stuffed Bell Peppers with Feta Cheese
Ingredients
- 6 bell peppers- mixed colors cut in half and seeded
- 2 zucchini cut into quarters and then sliced
- 1 1/2 cups mushrooms chopped
- 1 small yellow onion chopped
- 2 tbsp fresh basil
- 2 cups chopped spinach
- 1 tbsp minced garlic
- 1 14.5oz can of fire roasted tomatoes
- 2 lbs ground turkey
- 2 tbsp grapeseed or olive oil
- 1 24.5oz jar of your favorite spaghetti sauce (no added sugar) I use Mezzetta Marinara (best tasting for the price point)
- 1/4 + 3/4 tsp salt divided
- 1/4 + 1/2 tsp pepper divided
- 1/4 + 1/2 tsp Italian seasoning dried
- 1/2 tsp onion powder
- 1/2 cup feta cheese
Let's Make It
- Start by chopping up all of your veggies!
- Throw them all in the pan with 2 tbsp of grapeseed or olive oil, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp italian seasoning- cook them until slightly tender, about 6-8 minutes.
- In another pan cook down the ground turkey and season it with remaining: 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp italian seasoning, 1/2 tsp of onion powder.
- Add the turkey to the veggies and then add in the fire roasted tomatoes, basil, spinach and spaghetti sauce- continue to cook on a low heat for 10-15 minutes.
- Pre-heat your over to 400 degrees.
- Meanwhile, slice the bell peppers in half and take all of the seeds out.
- Take 1/2 cup of the turkey mixture and add it into each bell pepper half- stuffing it all the way full. Repeat until all of the mixture is gone.
- Place peppers on a sheet pan and bake in the oven for 35 minutes.
- After 35 minutes, top the peppers with feta cheese and turn the oven on broil for 5 or so minutes or until browned.
- Let the peppers cool for 10 minutes before serving.
- Store peppers in tupperware container in the fridge for up to 4 days.
