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 egg

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.

Servings 8

Calories 172

Macros per serving:

Fat 7.3

Carbohydrates 19.2

Protein 15.3

Happy Healthy Eating!

-Meagan B, Nutrition Coach