Life is but a Dish

Easy, approachable recipes for the everyday home cook

Spicy Stuffed Peppers

by 15 Comments

Jump to Recipe·Print Recipe

These Spicy Stuffed Peppers are a great way to get in more veggies. They’re completely satisfying, filled with lean turkey meat, hearty mushrooms, and brown rice.

Spicy Stuffed Peppers-4

Stuffed peppers. They have a bad reputation, don’t you think? It’s kind of like meatloaf. If done right, it can be REALLY good, but if done wrong? ACK! No thank you! Today Jen Widerstrom and I bring you Spicy Stuffed Peppers, done right. 

Spicy Stuffed Peppers

Backing up a minute. Did you watch us on Facebook Live last night? We made our No Bake Oatmeal Energy Bites and we had SO much fun doing it! If you missed it, you can find the video on my Facebook page. We get pretty silly, but there are also some great takeaways from it!

Spicy Stuffed Peppers-2

You guys. These stuffed peppers are a great way to get in more veggies. They’re completely satisfying, filled with lean turkey meat, hearty mushrooms, and brown rice. They’re easy to put together and make great leftovers!

Spicy Stuffed Peppers-3

Don’t be afraid of the classics. These stuffed peppers will be a part of your weekly rotation in no time. 

Spicy Stuffed Peppers-5
Spicy Stuffed Peppers-6
Print

Spicy Stuffed Peppers

  • Yield: 6 1x
Print

Description

These stuffed peppers are a great way to get in more veggies. They’re completely satisfying, filled with lean turkey meat, hearty mushrooms, and brown rice.

Scale

Ingredients

  • 3–4 bell peppers, (depending on the size)
  • 2 tablespoons olive oil
  • 1 small onion, (chopped)
  • 1 small carrot (shredded, (about 1/2 cup))
  • 8 ounces crimini mushrooms, (stems removed and chopped)
  • 1 pound ground turkey meat
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 28 ounce can crushed tomatoes
  • 1/2 cup cooked brown rice
  • Large handful of spinach (roughly chopped)
  • 2 tablespoons basil, (chopped)
  • Juice of half a lemon
  • 1/2 cup shredded mozzarella cheese
  • 3/4 cup chicken stock

Instructions

  1. Prepare the peppers by cutting them in half through the stem, remove the core, place in a large baking dish and set aside. Preheat oven to 400 degrees.
  2. Heat the oil in a large pan over medium/high heat. Add the onion, a pinch of salt and pepper, and cook for 5-7 minutes. Add the carrots and mushrooms and cook for another 2-3 minutes.
  3. Add the turkey meat, salt, pepper, garlic powder, oregano, paprika, red pepper flakes, and break up the meat while incorporating all the spices. Cook for 5-7 minutes until meat is no longer pink.
  4. Add the tomato paste and stir to combine. Add the crushed tomatoes and let the mixture simmer over low heat for 10-12 minutes, stirring occasionally. Adjust seasonings at this time adding more salt, pepper or red pepper flakes to taste. Add the cooked rice, spinach, and basil and stir to combine. Turn off the heat and add the lemon juice.
  5. Spoon the mixture into the halved bell peppers until nice and full. Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for 20-25 minutes until peppers are just tender. Serve immediately!

Notes

*There should be extra of the sauce mixture. I like to serve a little bit along side of each pepper. You can also choose to make more stuffed peppers with it!

When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!

Reader Interactions

Comments

  6. Tiffin

    I could use the nutritional info on this recipe if available.
    I’ve lost 40 lbs keeping track of calories, and I cook for my dad – both my dad & I are eating low sodium.

    Thanks! Looks & sounds yummy!

    Reply

    • Life is but a Dish

      Unfortunately I don’t have the info for this, but there are many tools online where you can type in the ingredients to find out! Keep up the great work!

  9. Laura

    Looks delicious! Do you think I could substitute almond flour for the brown rice? Or would it not hold together as well?

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆