Italian Stuffed Bell Peppers with Feta Cheese
Loaded with veggies, ground turkey and tomato sauce- making this a well balanced, low carb meal and perfect for meal prep!
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.