Simple Turkey Stuffed Peppers

Name: Simple Turkey Stuffed Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 4-6 red yellow or orange bell peppers (tops, seeds and ribs removed); 1 lb. ground turkey; 1/2 cup jasmine or brown jasmine rice (uncooked (or about 1- 1 1/2 cups cooked)); 1 cup water; 1-2 zucchini squash (chopped); 1 cup favorite salsa; 1 12 tsp. cumin; pinch salt; 1/4-1/2 cup cheddar cheese (or So Delicious Dairy Free Cheese)

Published October 1, 2015. Last updated October 20, 2018 by Samantha Rowland

Gluten Free Paleo

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Simple and easy turkey stuffed peppers filled with healthy ingredients like turkey, rice, and zucchini. These turkey stuffed peppers are not only super filling but they’re also insanely quick to make. That’s right I found a hack so that you don’t have to wait 45 minutes for dinner.

What’s the trick? Well I guess I can share it with you now, steam the peppers first! This cuts the cooking time basically in half of compared to the traditional recipe. Hopefully by no you know that we are big fans of batch cooking early in the week and having staple items on hand, ready to be thrown into a dish. If you aren’t familiar with this concept, this means we make it big servings of rice, quinoa, lentils, and ground beef or ground turkey so that dinner can be ready in just a few minutes each night. I try to make the actual dinner preparation process more like an assembly of ingredients with the addition of flavor.

This recipe is no different. By the time the zucchini is done cooking, the peppers had time to steam and everything is ready to get all cozy in the oven for just about 10 minutes, long enough for the flavors to mingle a bit and for everything to come up to temperature.. Don’t worry if you’re not a batch cooker like me , you can still have dinner on the table in about 30 minutes! Ground turkey is ready in just minutes. Use white basmati rice or quick cooking rice, both of which are ready in 20 minutes or less, but don’t require any real attention paid to them during their cooking process. You could also use quinoa which cooks up in about 15 minutes (just be sure to rinse it first).

If you are practicing paleo or Whole30 challenge, that’s okay! Just add more zucchini and ground turkey. You can always get creative with the veggies you want to add as well. Celery, broccoli or even shredded Brussels sprouts would be delish in this stuffed pepper dish.

Once everything is done cooking, just mix everything together and stuff the peppers as full as possible. You can add cheese to the top or leave the turkey stuffed peppers in their glorious smokey spicy state ready for enjoyment. I’m pretty sure that Dave immediately devoured at least 2 of these as soon as they were cool enough to eat. Maybe you reminisce about having turkey stuffed peppers as a kid but can’t seem to find the time in your busy schedule to recreate an old favorite? With these easy hacks, you can make stuffed peppers anytime of the week no more waiting for that free Sunday afternoon to babysit the oven checking to see if the peppers are done. These gluten free, low fat, turkey stuffed peppers are a quick and easy dinner idea with only a few ingredients and a ton of flavor.

Turkey Stuffed Peppers Recipe Tips

To make this dish insanely easy, place a steamer basket in the bottom of a large soup pot that has a lid. Fill the bottom of the pot with water (about 1/2 inch). Remove the tops of the peppers and remove the white ribs and seeds with your hands (you can run these under water to help remove the seeds). Place the peppers in the steamer basket 2-3 at a time and cover with the lid. Let steam for 5-7 minutes. Remove with a slotted spoon and place in a dish to cool. Make the renaming peppers at these peppers cool off.

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