Stuffed Peppers with Turkey and Vegetables is a perfect summertime recipe that is packed full of nutrients to aide in reducing stress!
This recipe not only contains nutrient dense vegetables, but highlights various bell peppers (red, green, and yellow), all which are filled with high amounts of Vitamin C. In times of stress our bodies release an increased amount of stress hormones such as cortisol. Vitamin C not only helps to prevent increased secretion of cortisol, but also helps to regulate the immune system from becoming imbalanced.
Whip this quick entrée up and enjoy for any occasion!
Original recipe from My Living Health.
| Stuffed Peppers with Turkey and Vegetables |
Stuffed Peppers with Turkey and Vegetables
| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 20 minutes | 30 minutes | 50minutes |
| Servings | Prep Time |
| 4people | 20 minutes |
| Cook Time | Passive Time |
| 30 minutes | 50minutes |
Ingredients
- 4 green bell peppers tops removed and seeded
- 1 lb Ground Turkey
- 2 tbsp Olive Oil
- 1/2 Onion chopped
- 1 cup mushrooms sliced
- 1 zucchini chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1 cup fresh spinach
- 1 can diced tomatoes drained
- 1 tbsp tomato paste
- italian seasoning to taste
- garlic powder to taste
- salt and pepper to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap green bell peppers in aluminum foil and place in a baking dish. Bake for 15 minutes in the preheated oven. Remove from heat.
- In a skillet over medium heat, cook turkey until evenly brown. Set aside. Heat oil in the skillet and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet.
- Mix in tomatoes and tomato paste and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
- Return peppers to the oven and continue cooking 15 minutes.
