Meal prep just got a little bit easier with this stuffed pepper recipe! In one serving you get some protein, healthy starches, and a veggie serving. What's not to love?
1/2 stuffed pepper
Large bell peppers
Italian turkey or chicken sausage (or plant based ground meat)
Red onion, diced
Garlic cloves, minced
Brown rice or quinoa , cooked
Shredded Colby Jack cheese (optional)
Breadcrumbs (for topping, optional)
Preheat the oven to 400° and lightly grease a 9x13” baking dish.
Slice peppers in half and de-seed. Place in the baking dish and toss with 1 tablespoon of olive oil. Bake in the preheated oven for 12 minutes to help them soften up before filling.
Add 1 tablespoon of olive oil to a large pot and cook the onion, garlic, and mushrooms for 3 minutes, then add the sausage and begin breaking up with a wooden spoon. Cook until sausage is browned and crumbled, about 10 minutes.
Remove the pot from heat and add in all remaining ingredients: 0.5 tablespoon of oil, cooked rice, shredded cheese, parsley, salt, pepper, and diced tomatoes. Stir everything together, then use a spoon to fill each bell pepper. Pack them very full and place back into the baking dish. Cover and bake for 25 minutes, then remove the foil and top with more cheese (and breadcrumbs if desired!).
Bake again until the cheese is melted, 5 to 10 minutes.