Sundays are usually our rush around day. Lots to do, little time, Sunday scaries… so naturally making dinner is always a rush too. Luckily, I was able to somewhat plan ahead and think about what can get us through the next three days until our meal kit arrives on Wednesday. I decided to make ground turkey stuffed peppers in order to make my life a little easier because they are super simple to make, don’t require a ton of prep, and I can just throw them in the oven.
Tonight’s dinner was stuffed peppers! Easy to prepare, not a ton of dishes, and “somewhat” healthy (minus the cheese I had to put on top obviously.) I make it different each time based on what veggies I have or what I feel like throwing in there. Tonight we did ground turkey stuffed peppers with sautéed onions and spinach.
Ground Turkey Stuffed Peppers Steps
First, preheat the oven to 425 degrees. Cut off the very tops of four green bell peppers and de-seed them. I just pull out the membranes and shake out the seeds. Dice one medium yellow onion. Then, heat two tbsp of olive oil in a pan. Sautée the onions for about five minutes. I wait until they look translucent before I add the meat. I also started boiling water in a pot and put two boil-in-a-bag brown rice packets in while the onion sautéed!
After five or so minutes, you can add the ground turkey. I push the onions to the side and then put the turkey in. Break it up with a wooden spoon, so that you don’t get big chunks.
I let the turkey brown in the pan with the onions and then added about a teaspoon each of salt, pepper, garlic powder, and parsley. Next, I added about three cups of organic spinach. I put the lid to the pan on to help it wilt. Of course, it wilted down into almost nothing!
After the spinach wilted, I dumped the rice in. It’s so much easier to use the boil in a bag stuff because it cooks up quickly and tastes really good!
I mixed the rice together with the turkey mixture and then added a whole jar (24 oz) of tomato sauce. I just used what I had on hand which happened to be Trader Joe’s portabella mushroom sauce. Mixed it all together and then…
I spooned it into the four green peppers that my husband prepped earlier while Greyson napped (thanks babe!) Obviously, I topped them with a generous helping of shredded cheddar cheese because well… cheese makes everything taste better.
Put in the oven at 400 degrees for about 45 minutes until the peppers were tender. Yum!
- 4 bell peppers (any color! I used green – red and yellow will be sweeter!)
- 1medium yellow onion
- 1 pound ground turkey
- 3 cups fresh spinach
- 1 cup brown rice (after it’s prepared)
- 24 oz jar tomato sauce
- 1 tsp salt/1 tsp pepper
- 1 tsp garlic powder
- 1 tsp parsley
- optional: 1/4 cup cheddar cheese