Ground Turkey–Stuffed Peppers
There’s nothing more versatile than these Ground Turkey–Stuffed peppers! Add ground chicken, beef, pork, or even veal to up the amount of protein in this dish; enjoy the peppers over a bed of dark, leafy greens and a variety of different colored tomatoes; or make this spicy recipe even hotter by experimenting with various fiery spices and fresh herbs like cayenne, crushed red pepper flakes, and ground chipotle peppers! A hot sauce like Tabasco would ramp up the heat even more. Drizzle it over the finished product, and/or add it to the ground beef while browning.
Serves 4
1 pound lean ground turkey
1 medium onion, chopped
2 cloves garlic, chopped
1 zucchini, chopped
1 (14-ounce) can diced tomatoes, drained
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
Pinch of pepper
2 eggs
4 medium bell peppers
- Preheat the oven to 375°F. Brown meat in large skillet over medium-high heat, breaking up as it cooks, about 8 minutes. Add onion and garlic, and cook 4 minutes. Add zucchini and cook another 3 minutes. Remove from heat, add tomatoes, spices, and eggs. Mix well.
- Cut tops off peppers and scoop out the seeds. Spoon the meat mixture into peppers. Stand the peppers up in a baking dish, and place the extra meat mixture in a second baking dish.
- Bake for 30–40 minutes until well heated and peppers are slightly browned. Remove from the oven and serve warm.
