Wednesday, May 22, 2013

Clean Eating Stuffed Peppers

Lately, the husband and I have been eating much healthier.  We've been cutting carbs as much as possible and making healthy substitutions to some of our favorite meals.  

Every other week our outdoor mall has a farmer's market.  I always go and stock up on produce.  Peppers are the number one thing I go to get.  They are 2 for $1.50.  You can't beat that price!
I usually plan my menu before I go so that I know what to buy.  
Since I knew I was going to stock up on peppers, I searched for recipes using them.  
I've made stuffed peppers before, but they had rice and cheese on them 
They were delicious but not the healthy, dairy free recipes I was looking for.  

So, I went to one of my favorite places to find clean eating recipes, The Gracious Pantry.  
We made this one tonight and loved it. 
I didn't miss the rice or cheese and was full afterwards.  
We will definitely be adding this to the menu rotation.  

Stuffed Peppers
Courtesy of The Gracious Pantry


  • 6 bell peppers – any color. I just happened to have green peppers.
  • 1 1/2 pounds lean ground turkey meat
  • 3 (15 ounce) cans of low sodium tomato sauce, no sugar added
  • 1/2 large red onion
  • 1/2 pound crimini mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup veggie or chicken broth


  1. Preheat oven to 350 degrees F.
  2. Slice the tops off your peppers and remove the cores. Reserve the tops.
  3. Place your peppers in a baking dish (preferably one with a lid – but don’t panic if you don’t have one). Make sure the dish is small enough to fit the peppers snugly so that they can stand upright.
  4. Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
  5. Pop out the middles of your pepper tops and chop them, as well as the onion and mushrooms.
  6. Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
  7. Put your cooked veggies into a large mixing bowl and set aside.
  8. Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
  9. Add your spices.
  10. In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
  11. Return the entire mixture to the mixing bowl. Add your tomato sauce. Stir well.
  12. Fill your peppers with the meat mixture.
  13. Cover with a lid. If you don’t have one, cover tightly with aluminum foil.
  14. Bake for approximately one hour, or until the peppers are very soft.
  15. Cool and serve with a little sauce poured over the top.

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