So I haven’t posted in awhile. A very very long while. However, it was my New Year’s resolution to keep this active. One post a week is (was) my goal and already I have failed miserably at it. Sigh.

But here we go. I have been meaning to post this recipe for quite some time. As most people know, I have a really hard time coming up with dinners my family will like. Even if I can get through this first step, actually cooking them is really really hard. I mean, with three little kids running around and a full-time job, there just doesn’t seem to be time. Add in the fact that I don’t eat gluten, and we basically eat the same three meals every week with some takeout added in for good measure.

That being said, this stuffed pepper recipe has been one that has become part of our regular rotation. Let me tell you why and if you can relate to the below than I urge you to make it ASAP:

1. It is super easy to make. So easy that I have never complained about it. This alone is enough to try it out.
2. It tastes good. My husband and I both like it, and my kids will actually eat it. The recipe also allows for extra filling, so if someone doesn’t like peppers they can just eat the yummy inside part!
3. It is gluten free.
4. It is healthy – for someone who is consistently watching what he or she eats, it is perfect. You can also add more or less cheese, customizing it for you. It also works well the next day for lunch or dinner leftovers.
5. It is easy to make ahead and reheat. I know, I know, the secret to healthy home-cooked meals in a working mom family is meal prep, right? Well I have a hard time with that. I barely have enough time on Sunday to make one meal for THAT night, let alone several meals for the week. But, if I make these stuffed peppers on Sunday, I can get two meals out of them, and maybe even a lunch or two for me, especially because there is some extra filling.

A few other things to keep in mind – I like to make these with ground turkey, I like the taste and its healthier, but if you prefer ground beef you could do that too! I would just encourage you to strain the extra grease. Also, if you are really watching calories or are dairy free and want to forgo the cheese, go ahead! Its a yummy add-in but not necessary. I add the cheese in the mixture, but then don’t add the extra cheese on top and allow the person who is eating that pepper make the decision if they want to reheat it with some extra cheese. Which brings me to this point – you can easily make these on Sunday, and then eat them individually throughout the week as well. Last – I prefer the colorful red and yellow peppers for this recipe. If you are a green pepper fan, that’s fine too! Pair this recipe with a salad, baked potatoes, or heck, even french fries and you have a delicious meal!

Ingredients:

• 6 Bell Peppers
• 1 tbsp Olive Oil
• 2 cloves garlic (minced)
• 1 small onion, chopped
• 1 lb lean ground turkey
• Crushed tomatoes – 14 oz, I usually do a little less than half of the 28 oz can. (I have also used the diced tomatoes with chilies, and regular diced tomatoes. Either will work)
• 1 cup of pasta sauce – preferably Bertolli Rustic Cut (the hearty vegetables add perfectly to the recipe)
• 2 cups brown rice, cooked (I use the Minute Instant Rice cups – literally they cook in one minute, great time saver)
• 1 tsp Italian Seasoning
• 1/2 tsp of salt + additional salt to taste
• Pepper to taste
• 1 1/2 cups of shredded cheese (preferably cheddar)

Instructions:

1. Preheat oven to 350 degrees
2. Cut the tops of the peppers and scoop out the insides. Add the peppers to a large pot of boiling water and boil for five minutes. While the peppers are boiling, you can begin the below steps. When peppers are done boiling set aside on a paper towel.
3. Cook rice and set aside – if you use the minute cups this will literally take you two minutes 🙂
4. In a large pan or skillet, heat olive oil. Then add garlic and the onion and saute until the onion is tender (approximately 3 minutes).
5. Add the turkey to the pan and cook until done, making sure to break it up while cooking.
6. Once turkey is thoroughly cooked add the crushed tomatoes, tomato sauce, rice, Italian seasoning, salt, pepper and 1/2 cup of the cheese. Mix together until blended well. At this point, you can add more tomato sauce, salt and pepper to your liking.
7. Turn heat off. Place peppers in lightly greased baking dish (preferably 13 x 9). Add the rice and turkey mixture to the insides of the peppers. If you have leftover “filling” save it! This can be eaten separately!
8. Bake the peppers uncovered for 25-30 minutes.
9. Add the remaining cheese to the tops of the peppers and bake an additional five minutes.

Enjoy! Let me know your thoughts in the comments below!