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clean eats & fun treats

Italian Stuffed Bell Peppers

9/5/2018

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Time: 30 minutes + bake time
Yield: 8 peppers
Clean Eat

This is SUCH a quick and easy, AND HEALTHY weeknight meal. You can change a lot of the parts about the recipe--this is more of a guideline. You can change my recipe to make this with ground beef, make it more Mexican style with green chile and omitting the herbs, or do more of a comfort food version with cream cheese or mozzarella  :)
Picture
Ingredients:
  • 8 red, yellow, orange, or green peppers
  • 2 lbs ground turkey
  • 2 cups panko crumbs (these are naturally gluten free) Reserve 6 TB 
  • 1/2 cup parmesan cheese grates (optional, + reserve 3 TB)
  • 1 onion
  • 3 large cloves garlic
  • 1 TB chick bouillon 
  • Tops of 3 stalks of celery
  • 3 cups chopped fresh spinach (kale is also a good option here)
  • Fresh cracked pepper to taste
  • Fresh basil, thyme, rosemary, sage (whatever Italian herbs you have on hand)

Directions:
  • Chop and sauté onion and garlic over medium high heat until translucent, add bouillon
  • Place everything (except peppers and reserved 6 TB panko + 3 TB parmesan) in a food processor, pulse until mixed
  • Chop tops off peppers, remove seeds
  • Place all peppers on cookie sheet, preheat oven to 350 degrees
  • Add meat/veg mixture to peppers
  • Sprinkle remaining panko crumbs on top of each pepper
  • Bake at 350 until browned, about 30-45 minutes
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