When it comes to cooking dinner in the Gougler household, our habits are very cyclical. I go through phases when I’m meal planning and cooking 4-5 nights a week, then I don’t want to cook or go to the store so we only cook one week night. I know it’s bad. We just live in a part of town where there are so many good restaurants, and they’re close by. Luckily, I’m on a cook at home kick right now. I mean, bikini season is right around the corner and we all know that abs aren’t formed in the gym. They’re made in the kitchen! It’s all about what you put into your body. These turkey and rice stuffed bell peppers are the perfect easy and healthy dinner option.
See these stuffed bell peppers? Oh my yum. They are so delicious, filling and even good for you! The husband likes them which isn’t really saying too much since he eats just about anything I cook though he definitely prefers less healthy options like say, a steak and mashed potatoes. Luckily he knows that’s never going to happen in our house. Unless he cooks it himself when I have other plans of course.
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I’m not a steak and potatoes kind of girl. I’m not a red meat kind of girl at all. Hence the turkey in these delicious stuffed peppers! I’m telling you, you won’t miss the red meat in these, but feel free to swap ground turkey for ground beef if your heart tells you too.
Turkey and Rice Stuffed Bell Peppers
- 1lb ground turkey
- 2 cups cooked brown rice
- 1/2-3/4 (6oz can) green chiles and diced tomatoes
- 1/2 cup corn kernels
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup shredded pepper jack cheese
- 1/4 cup crumbled feta cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder, or more to taste
- Salt and pepper, to taste
- 4 bell peppers, any color
- Preheat oven to 350 degrees F and spray a 9×13 baking dish with non stick spray. You can also line the dish with parchment paper if available.
- Brown your ground turkey. Season with salt, pepper and 1/2 teaspoon chili powder.
- Cut off the tops of your bell peppers. Remove stems and seeds from inside the pepper’s cavity. Rinse thoroughly to remove remaining seeds.
- In a large bowl, combine turkey, rice, green chiles, corn, beans, tomatoes, cheeses, garlic, onion and chili powder (remaining 1/2 tsp), salt and pepper, to taste.
- Fill each each bell pepper to the top. Place peppers on prepared baking dish and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately and ENJOY!
These bell peppers are gluten free for those of you who can’t eat the glutes. They’re also packed with protein and lower in carbs. The carbs included are low on the glycemic index which will help to control your blood sugar. Perfect for dinner if you ask me! Plus, just look at all of those colors!
Now it’s time to enjoy Friday. I won’t be cooking tonight. Or really at all this weekend. It’s finally Zooma race weekend, so I’m off to the Austin area for a wonderful girls weekend to include a half marathon, lounging by the pool, a few cocktails and time with my girl friends and sister! Have a wonderful weekend y’all!
Before you go, don’t forget to check out my other healthy and delicious gluten free dinners using spaghetti squash!