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Ever try healthy stuffed bell peppers? Totally YUM!!
I made this recipe for the first time in Stuttgart Germany. I lived there as a nanny to 4 kids. When I got on the plane from San Francisco to Munich, I had no idea the kind of culinary adventure I was about to embark on.
Even thought the family I stayed with had no idea what clean eating was (and neither did I at the time), they embodied the spirit of it with every meal.
Thankfully, I took notes.
These clean eating stuffed bell peppers are a delicious addition to your clean eating meal rotation. They are filling, have tons of flavor and what you don’t eat at dinner, you can freeze for a later time. In fact, if you chop them up, they go wonderfully over brown rice (or riced cauliflower if you want fewer carbs).
The only tricky part is finding a pot that will fit your peppers so they can stand up. But after making this a few times, I realized that if I cut the smallest bit off the bottoms of the peppers (just enough to give them a solid base to stand on, but not enough to actually cut a hole in the bottom), they stand perfectly on their own so the size of the pot becomes a little less critical. That being said, you still want to be sure the sauce comes up the sides of the peppers at least half way for cooking purposes. Taller casserole dishes can work well here too.
These make great leftovers for lunch the next day too. In fact, Mini Chef and I ate off of these for several days the last time I made them. They are delicious, versatile and an all-around comfort food.
More Healthy Bell Pepper Recipes
HEALTHY STUFFED BELL PEPPERS RECIPE:
Healthy Stuffed Bell Peppers
- 6 large bell peppers (any color works)
- 1 ½ lb. ground turkey
- 45 oz. tomato sauce (three, 15 oz. cans, low sodium, no sugar added)
- ½ large red onion (chopped)
- ½ lb. crimini mushrooms (white mushrooms will work too)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. olive oil
- ½ cup chicken broth (veggie broth works too)
- Preheat oven to 350 degrees F.
- Slice the tops off your peppers and remove the cores. Reserve the tops.
- Place your peppers in a baking dish (preferably one with a lid – but don’t panic if you don’t have one). Make sure the dish is small enough to fit the peppers snugly so that they can stand upright.
- Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
- Pop out the middles of your pepper tops and chop them, as well as the onion and mushrooms.
- Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
- Put your cooked veggies into a large mixing bowl and set aside.
- Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
- Add your spices.
- In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
- Return the entire mixture to the mixing bowl. Add your remaining tomato sauce. Stir well.
- Fill your peppers with the meat mixture.
- Cover with a lid. If you don’t have one, cover tightly with aluminum foil.
- Bake for approximately one hour, or until the peppers are very soft.
- Cool and serve with a little sauce poured over the top.