Hey, What’s Cookin’?
Here’s a little twist on an old favorite–these stuffed peppers are loaded with nothing but protein and tasty veggies! This recipe can be made in advance, frozen, and reheated for a quick, nutritious dinner on those super busy days. It also works great for meal prepping as well.
Turkey Sausage Stuffed Peppers
- 5 med-large round sweet bell peppers; red, yellow, or orange
- 2 tbs extra virgin olive oil, plus extra for oiling the baking dish
- 1/2 cup finely diced yellow onion
- 3 garlic cloves minced
- 12 ounces sliced white mushrooms
- 1 1.25 lb. pkge of sweet or hot raw turkey sausages; casings removed
- 1 6-oz can tomato paste
- 6 oz water (use the empty tomato paste can to measure!)
- 1 tbs reduced-sodium Worcestershire sauce
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 5 tsp fresh Parmesan cheese, grated
Wash the peppers and cut out the tops/stems, as you would a jack-o-lantern. Scoop the seeds and membranes out using a melon baller. You can also slice the peppers in half and lay them horizontally.
Find a baking or casserole dish that will hold all your peppers. Oil the bottom and sides with olive oil. Place the peppers in the dish. Set aside. Preheat the oven to 375F.
Add olive oil to a large nonstick skillet and place it over medium heat. When hot, saute the onion, garlic, and mushrooms until softened and all liquids are evaporated. Remove the mixture to a dish & set aside.
Add 1 tbs olive oil to that same large nonstick skillet, add the sausages, and stir to break them up. Cook until they are no longer pink.
When the turkey is cooked, add the tomato paste, water, Worcestershire sauce, black pepper, oregano, and basil to the skillet. Add the sauteed veggies and all the seasonings to skillet. Stir the mixture very well to combine.
Evenly stuff the peppers, packing the filling in if needed. Sprinkle each pepper with 1 tsp Parmesan cheese
Cover the stuffed peppers with foil and bake for 35-40 minutes, until the peppers are cooked yet still retain some firmness.
- For a cute presentation, save the tops of the peppers and trim the seeds off the underside. After you fill the peppers, place the tops on the peppers and bake as usual. Fancy for guests and fun for kids!
- You can make and freeze the unbaked stuffed peppers (without cheese) in advance. Wrap the peppers securely in two layers of heavy duty foil, or wrap them in plastic wrap and then place in a zippered freezer bag. To prepare, thaw the stuffed peppers in the refrigerator for 24 hours. Place the peppers in an oiled baking dish and proceed as above, adding 5 minutes to the cooking time.