Turkey-Stuffed Bell Peppers with Arugula Salad
420 cal · 28g protein · 26g carbs · 22g fat
Toddler tip: Scoop the filling out of the pepper if she doesn't want to eat the pepper itself — the rice and turkey filling is the main event for her.
Low-carb fork: Swap the rice in the filling for riced cauliflower — everything else stays the same.
Ingredients
Turkey-Stuffed Bell Peppers
- 4 largebell peppers, tops cut off and seeded
- 1 lbground turkey
- 1 cupcooked rice (cook ⅓ cup jasmine rice fresh that day, or use rice saved from bulgogi night if it's still within 3-4 days)
- 1small yellow onion, diced
- 2 clovesgarlic, minced
- 1 can (14.5 oz)diced tomatoes, drained
- 1 tspdried oregano
- 1 tspsmoked paprika
- 1 cupshredded mozzarella cheese
- to tastesalt and black pepper
Arugula Salad
- 5 ozarugula
- ¼ cupshaved Parmesan
- 2 tbspolive oil
- 1 tbspbalsamic vinegar or lemon juice
- to tastesalt and black pepper
Instructions
1Preheat the oven to 375°F. Bring a large pot of salted water to a boil and blanch the peppers 3-4 min to soften. If a pepper wobbles, trim a thin sliver off the bottom (not through the seed cavity) so it stands upright. Drain and set upright in a baking dish.
2While the peppers blanch, brown the ground turkey with the onion and garlic in a skillet over medium heat, 6-8 min, breaking up any clumps.
3Stir the cooked rice, diced tomatoes, oregano, and smoked paprika into the turkey. Season with salt and pepper and simmer 5 min to meld.
4Spoon the filling into the peppers, top each with mozzarella, and bake 20-25 min until the cheese is melted and bubbling.
5While the peppers bake, toss the arugula with olive oil, balsamic vinegar, salt, and pepper, and top with shaved Parmesan. Serve alongside the stuffed peppers.