Our Newest Regular: Healthy Stuffed Bell Peppers (Paleo & Gluten-Free)

I’ve told you before how rarely I made a recipe twice.  I would estimate that less than 30% of my recipes get invited back to the Messy Kitchen- and many of them I actually really like!  There are just so many recipes in the big blue sea.  What I will say is that the ones that get made again, get made again. and again. and again.  I’m always excited when I find the rare new recipe that earns it’s way onto my roster of regulars.  So you must be wondering, what makes the cut?  Well, obviously it has to be delicious, it can’t be too much of a pain in the butt to make, and it’s almost always reasonably healthy.  These stuffed peppers very much qualify as all of those things, and they’re also gorgeous which never hurts.  We’ve agreed that we’ll be happy to eat these at least once a week!

Healthy Stuffed Bell Peppers

Adapted from Shape

Ingredients:

• 5 bell peppers (I like to use assorted colors)
• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 cup mushrooms, chopped
• 1 zucchini, chopped
• 1 cup fresh spinach
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• Italian seasoning, to taste
• 2 chili peppers in adobo + additional adobo sauce (optional, if you like spice)
• Garlic powder, to taste
• Salt and pepperm to taste

Directions:

1. Preheat oven to 350 degrees.
2. Cut the top off of four of the bell peppers and remove the seeds.  Wrap in aluminum foil, and bake for 15 minutes in the oven. Remove from heat.  Dice the other bell pepper.
3. Meanwhile, cook the turkey in a skillet until cooked through.  Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes, tomato paste and chilis in adobo and season with Italian seasoning, garlic powder, salt, and pepper.  Stuff the peppers with the turkey mixture.
4. Return the stuffed peppers to the oven, and continue cooking for 15 minutes.

Serves 4

Nutrition: 220 calories, 5g fat, 15g carbohydrate, 5g fiber, 32g protein

Johanna