Jacqueline Casey 
This is another weekday favorite in our household. Using a canned tomato sauce, pre-cooked rice and shredded mozzarella helps this meal come together super easy with minimal cleanup. Another thing I love about this recipe is that it’s hearty and tastes like comfort food while being healthy and gluten free. Prep this in advance, and dinner will be ready in under 20 minutes.
Options, Substitutions and Tips!
- My favorite Bell Peppers to use for this recipe are the yellow, orange and red sweeter variety of bell peppers. You can use all of one color, or a combination like seen in the pictures.
- I used frozen brown rice because it’s one of my favorite food short cuts (and I have serious trouble cooking rice). You could also make your own rice and substitute pretty much any variation of rice for this recipe.
- The recipe calls for Mozzarella cheese. I have also topped this with an Italian Cheese blend if you prefer some more variety of cheese.
- Although it’s a bit early to start thinking of Halloween, these make a great Halloween dinner recipe by using Orange Bell Peppers and leaving them whole and cutting the top so that it resembles a pumpkin. After they cook (and cool off a bit) you can even carve them so they look like a Jack-O-Lantern.
- These can be prepped ahead of time, assembled and placed in a casserole dish/baking tray then kept in the refrigerator until you are ready to bake them. They can be stored in the refrigerator 3-4 days.
- After they are cooked, they also make great leftovers and heat up well. They can be reheated in a microwave or oven. They will last 3-4 days refrigerated.
Enjoy!
Italian Stuffed Peppers
Bell Peppers are stuffed with ground turkey sautéed in tomato sauce and Italian seasoning. Mixed with rice and then topped with mozzarella cheese and baked to perfection. A hearty, gluten-free meal.
- Frying Pan or Large Skillet, Baking or Casserole Dish
- 4-5 Bell Peppers ((red, yellow or orange))
- 1 lb Ground Turkey
- ½ tbsp Olive Oil
- 1 small Yellow Onion ((chopped about 1/2 cup))
- 1 tsp Italian Seasoning
- ½ tsp Cumin
- ½ tsp Garlic Powder
- ¼ tsp Salt
- 15 oz Tomato Sauce
- 2 cups Cooked Rice
- 8 oz. Shredded Mozzarella Cheese
Pre-heat oven to 190°C/375°F
Chop onion and add to frying pan/skillet. Add olive oil and sauté onion for 2-3 minutes.
Add Ground Turkey, Italian Seasoning, cumin, garlic powder and salt. Brown meat for 3-4 minutes.
While Turkey is browning, slice peppers in half and remove seeds and inside core.
Add tomato sauce and cooked rice to Turkey and cook for an additional 3-4 minutes.
Arrange the peppers in the baking/casserole dish and spoon turkey, rice mixture into each half of pepper until full.
Top each pepper with a handful of mozzarella cheese and bake for 15-20 minutes or until peppers are tender.
