Buckle up children as a result of we’re throwing all of it the best way again to 2016. Earlier than Tony and I have been even married! I nearly forgot about this unimaginable dinner recipe till I stumbled upon it a number of weeks again and after some easy tweaks, I’m satisfied you’ll wish to make this one ASAP
These white bean, spinach and turkey stuffed peppers are stuffed with Italian taste, garlicky tomato basil sauce, floor turkey, creamy white beans, tender orzo, and a lot extra. OH, and so they’re topped with melty mozzarella cheese. What’s to not love?
First, check out what life appeared 7 years in the past:
“Somedays I want I might dwell in my kitchen, leaving the writing, modifying, pictures and all the opposite issues behind. My completely happy place is recipe creation; becoming flavors and elements collectively like a puzzle. It’s my favourite half about my job. And in addition you all. Seeing all of the recipes you make of mine makes me terribly completely happy. I’m in awe that I get to create this life for myself, which retains me impressed and feeling artistic each day. You’re making this woman’s dream come true.”
Every part you’ll have to make turkey stuffed peppers
We’re packing every pepper with scrumptious, savory elements and loads of protein for the right dinner. Right here’s what you’ll have to make them:
- Orzo: everybody’s favourite tender little pasta!
- Produce: you’ll want bell peppers (in fact), spinach, onion, garlic, and recent basil. Be at liberty to make use of any colour of bell pepper that you just like.
- Tomato sauce: use your favourite chunky tomato sauce like marinara.
- Seasonings: you’ll want Italian seasoning, dried oregano, salt, pepper, and crushed purple pepper flakes.
- Floor turkey: these stuffed peppers get a number of protein and taste from lean floor turkey. See under for extra protein choices!
- White beans: we’re additionally including a can of nice northern beans for added protein and fiber. I really like how tender they’re in every chew of those stuffed peppers.
- Cheese: you’ll additionally want parmesan cheese and shredded mozzarella to high these beauties.
Easy ingredient swaps
There are a number of straightforward methods to essentially make these floor turkey stuffed peppers your personal! Right here’s what I can recommend:
- For the orzo: you may also use quinoa or brown rice, which can preserve the stuffed peppers gluten free. Frozen brown rice works very properly (you’ll want 1 cup cooked!)
- For the bottom turkey: be at liberty to make use of floor rooster, shredded rooster, and even floor turkey sausage as an alternative of normal floor turkey. To maintain this recipe vegetarian, merely swap the turkey for an additional can of white beans.
- For the white beans: I used nice northern beans on this recipe, however you would additionally use chickpeas, navy beans, or cannellini beans.
Make them forward of time
You’ll be able to truly make these turkey stuffed bell peppers 1-2 days forward of time! Comply with the directions as much as baking them in step 6, then merely preserve them within the fridge till you’re able to bake them.
Storing & freezing suggestions
- To retailer & reheat: place any leftover stuffed peppers in an hermetic glass container and retailer within the fridge for as much as 4-5 days. Reheat within the microwave in 30-second intervals till heated by means of.
- To freeze & reheat: place leftover stuffed peppers in an hermetic glass container, or wrap peppers individually in plastic wrap and tinfoil, and freeze for as much as 3 months. To reheat, let the peppers thaw within the fridge earlier than baking them at 350 levels F for 45-50 minutes.
Extra recipes utilizing floor turkey
Get all of my floor turkey recipes right here, and extra dinner concepts right here!
I hope you’re keen on these turkey stuffed bell peppers! In case you make them you should definitely depart a remark under to let me know the way you favored them or tag #ambitiouskitchen on Instagram so I can see your creation! xo!
White Bean, Spinach & Turkey Stuffed Bell Peppers with Burrata
Scrumptious Italian-style turkey stuffed bell peppers with spinach, white beans, orzo, tomato basil sauce, and melty mozzarella cheese. These protein-packed floor turkey stuffed peppers are straightforward to make for the right weeknight dinner!
Components
- ½ cup raw orzo
- 6 cloves garlic, roughly chopped
- ½ cup recent basil leaves
- 1 ¾ cups chunky tomato sauce (reminiscent of marinara), divided
- 1 tablespoon italian seasoning
- 1 tablespoon dried oregano
- 1 tablespoon further virgin olive oil
- 1 medium yellow onion, diced
- 1 pound floor turkey (or floor turkey sausage for much more taste!)
- 1 teaspoon kosher salt
- Freshly floor black pepper, to style
- 1 (15 oz) can nice northern beans
- 3 cups recent spinach, roughly chopped
- 4 ounces Parmesan cheese (1/2 cup)
- 6 medium to massive inexperienced or purple bell peppers
- 1 heaping cup shredded mozzarella, divided
- To garnish:
- Recent julienned basil
- Pink pepper flakes
Directions
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Preheat oven to 350 levels F.
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Convey a big pot of generously salted water to a boil. Add orzo and prepare dinner in keeping with instructions on the bundle. Then drain and put aside.
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In a blender or meals processor, add 1 1/2 cups tomato sauce (reserving 1/4 cup for later), garlic cloves, basil, Italian seasoning and oregano. Mix on excessive 1-2 minutes till easy. Put aside.
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Warmth olive oil in a big skillet over medium-high warmth. Add onions and turkey breaking apart the meat as you stir. Season with salt and pepper and saute, stirring sometimes till turkey is cooked and not pink, 6 to eight minutes.
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Stir in tomato sauce from the blender till turkey is well-coated. Stir within the beans, cooked orzo and spinach and simmer uncovered on medium low warmth for 10 minutes; stirring each jiffy (the spinach will break down as you prepare dinner it). Style and add further salt and pepper, as mandatory.
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Take away from warmth and stir in 1/2 cup of parmesan cheese.
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Whereas the turkey and sauce are cooking you may put together the peppers: Minimize off the tops of the peppers and take away the ribs and seeds. Rinse out further seeds and place every pepper subsequent to one another in a greased 2 quart baking dish. Alternatively you may reduce the peppers in half lengthwise and place them skin-side down in a greased 9×13 inch baking dish. Completely wonderful if they’re touching.
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Divide combination between every pepper. Add an additional spoonful of reserved tomato sauce on high every pepper. Sprinkle the tops with mozzarella.
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Coat a big piece of foil with nonstick cooking spray and place spray-side down on the baking dish and canopy tightly. This prevents the cheese from sticking to the foil. Bake peppers for 35 minutes till fork tender. Take away foil, then place again in oven and prepare dinner for 10 extra minutes or till cheese is barely golden brown. Makes 6 entire peppers, or 12 pepper halves.
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High peppers with recent julienned basil and purple pepper flakes, if desired. Additional parm on high is yum, too!
Recipe Notes
Peppers might be prepped forward and baked later, simply observe directions as much as baking them in step 6. Hold them within the fridge till you are able to bake them.
Peppers are freezer pleasant; simply bake them, cool and freeze for a later meal.
Diet
Serving: 1pepperEnergy: 334calCarbohydrates: 33.9gProtein: 28gFats: 8.6gSaturated Fats: 3.2gFiber: 7.8gSugar: 8.7g
This publish was initially printed on April eleventh, 2016, and up to date & republished on October 2nd, 2023.
Recipe by: Monique Volz // Pictures by: Sarah Fennel
