This recipe is for one stuffed pepper, adjust accordingly to make multiple!
Ingredients
- 4 oz ground turkey thigh (I used the brand Diestel, which you can buy at Whole Foods)
- 6 oz pasta sauce (I used Portabella Pasta Sauce from River Valley Ranch – linked here. I would recommend using a pasta sauce with mushrooms in it!)
- 1 cup shiitake mushrooms, sliced
- 1/4 cup chopped yellow onion
- 2 tablespoons olive oil
- 1 yellow pepper
- 1/2 cup cheese of choice (I recommend something close to a parmesan)
Instructions
- Preheat oven to 350 degrees
- Cut the top off of the pepper. Remove the seeds/membrane from the inside of the pepper. Finely chop the top of the pepper (the part you cut off), and set aside
- Heat 1.5 tablespoons olive oil in a saucepan over medium-high heat. Add mushrooms, onion, and diced pepper and heat through until onions begin to soften
- Add ground turkey thigh to the pan with the vegetables, and heat until fully cooked through
- Add the pasta sauce to the pan, and combine sauce with vegetables and ground turkey. Sprinkle in 1/4 cup of cheese, and combine
- Fill the pepper with the turkey/vegetable mixture, top with remaining 1/4 cup cheese and drizzle with 1/2 tablespoon olive oil. Place standing up in a small baking pan, and bake in the oven for 30 minutes, until cheese begins to brown
- Remove from oven, and enjoy! I like to serve this with a large kale salad with a simple dressing, or just tossed with lemon!
Sprinkle Twist 