Stuffed Peppers

Stuffed Peppers

1fat
0.5protein
0.5starch
1dairy
1vegetable

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?

icon1/2 stuffed pepper
icon1 hour
Dinner
Dairy Free
Diabetic Friendly
Gluten Free
Ingredients
8 servings
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  • Large bell peppers
    4 pepper
  • Italian turkey or chicken sausage (or plant based ground meat)
    1 pound
  • Mushrooms, diced
    1 cup
  • Red onion, diced
    1/2 cup
  • Garlic cloves, minced
    3 clove
  • Brown rice or quinoa , cooked
    2 cup
  • Shredded Colby Jack cheese (optional)
    8 ounce
  • Parsley, minced
    1/4 cup
  • Salt
    1.5 teaspoon
  • Black pepper
    1 teaspoon
  • Diced tomatoes
    3/4 cup
  • Olive oil
    2.5 tablespoon
  • Breadcrumbs (for topping, optional)
    1/4 cup
Directions
  • 1
    Preheat the oven to 400° and lightly grease a 9x13” baking dish.
  • 2
    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.
  • 3
    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.
  • 4
    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!).
  • 5
    Bake again until the cheese is melted, 5 to 10 minutes.