Stuffed Bell Peppers
Hey guys! Another simple meal coming at you. This is a great go to on meal prep day. Pre prep and throw it in the fridge and cook when your ready.
4 medium to large green bell peppers
1 medium onion
15oz organic canned tomato sauce (or make your own)
1/3 cup quick cooking oats (Old fashioned Quaker Oats is fine)
½ tsp pepper
½ tsp salt
2 tbls Worcestershire
1 clove minced garlic
2 0z finely shredded Monterey jack cheese
453g cooked Jennie O 93/7 lean ground turkey
Slice bell peppers in half starting from stem and going to the end. Remove all seeds and stems. Place bell peppers in a large pot with water and salt and bring to a boil. Boil for 5 minutes. In the meantime brown the ground turkey and onion in skillet on medium heat. Drain bell peppers and meat mixture. In a large bowl combine meat mixture, garlic, salt, black pepper, creole seasoning, quick oats, and Worcestershire. In a smaller bowl combine 1 egg and half of the tomato sauce and mix. Add the tomato sauce mix to the meat mixture and combine. Set to the side. Place your bell peppers in a 9×13 casserole dish face up. Add about ½ cup of mixture inside each bell pepper. Spread the remaining tomato sauce evenly over the bell peppers and top with 1/4 oz of shredded Monterey jack cheese. Place foil over the bell peppers and bake at 375 for 35 minutes. Pull off foil and cook another 5 minutes.
Macros per serving:
Happy Healthy Eating!
-Meagan B, Nutrition Coach