Tri Colored Stuffed Bell Peppers

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10 Minutes Prep
50 Minutes Total

Make these Tri Colored Stuffed Bell Peppers with ground turkey, leftover cooked grains and pasta sauce to get dinner on the table in under a hour.

Ingredient List
  • 4 large bell peppers, red, yellow and green Small check mark in a circle icon
  • 1 lb lean ground turkey Small check mark in a circle icon
  • 1 medium onion, chopped Small check mark in a circle icon
  • 2 cloves garlic, minced Small check mark in a circle icon
  • 1 cup zucchini, finely chopped Small check mark in a circle icon
  • 2 tbs olive oil Small check mark in a circle icon
  • 1 cup cooked grain (rice, millet, quinoa, etc) Small check mark in a circle icon
  • 3 cups Muir Glen Organic pasta sauce, any flavor Small check mark in a circle icon
  • 1 tsp salt Small check mark in a circle icon
  • 1 tsp black pepper Small check mark in a circle icon
  • 2 tbs chopped fresh parsley Small check mark in a circle icon
  • 1/2 tsp red pepper flakes (optional) Small check mark in a circle icon
  • 1 shredded jack cheese Small check mark in a circle icon
Preparation
  1. Preheat oven to 350°F.
  2. Cut each pepper in half length-wise. Shave a thin slice off the bottom of each half if they don't stay upright.
  3. In large skillet, sauté onion, garlic and zucchini in olive oil over medium heat until softened. Add ground turkey and cook 8 to 10 minutes, stirring occasionally, until turkey is brown and cooked through. Stir in cooked grain, salt, pepper, parsley, red pepper flakes and 2 cups pasta sauce; cook until hot. Taste and adjust seasoning as needed.
  4. Stuff peppers with turkey mixture. Place pepper halves in a 9x13-inch baking dish. Pour remaining tomato sauce over peppers.
  5. Cover tightly with foil. Bake 25 minutes. Uncover and sprinkle with cheese bake about 15 minutes longer or until peppers are tender.