Stuffed Bell Peppers Boats

Loaded with veggies and flavor

Bell peppers are one of my favorite vegetables.  Loaded with veggies and flavor, these little bell pepper boats are the perfect weeknight meal. I love their sweetness and how they add color to a dish. They're the perfect vegetarian meal, and they're also gluten-free and dairy-free. 

Bell peppers are a versatile vegetable that can be used in a variety of dishes. They are especially good when stuffed with a savory filling. Bell stuffed peppers are a delicious way to get your daily dose of vegetables, and they're especially good when stuffed with a variety of fillings.

 These peppers are not only easy to make but they're also packed with flavor. You'll love the combination of spices in every bite! Plus, they're perfect for any occasion - from weeknight dinners to holiday parties. So give them a try today!

INGREDIENTS:

3 desired-color bell peppers
¾ tsp. salt
¾ tsp. cayenne pepper
3 Tbsp. olive oil
8 oz. lean ground turkey 13/4 cups chopped zucchini
1 cup chopped celery
½ cup chopped onion
2 cloves garlic, minced
1 cup cooked farro or brown rice
½ tsp. dried thyme, crushed

INSTRUCTIONS:

1. Preheat oven to 375°F. Cut bell peppers in half lengthwise, discarding stem and seeds. Finely chop 1 pepper half; place chopped pepper, remaining bell pepper halves on baking sheet with cut sides down. Roast at 375°F for 20 minutes or until tender. Cool slightly. Reduce oven temperature to 325°F. Line 7x7-inch pan with foil.
2. Sprinkle turkey evenly with salt and cayenne pepper; sauté in 2 tablespoon oil over medium heat just until meat is browned -- about 5 minutes. Remove from heat; stir in zucchini, celery, onion, garlic, farro/brown rice mixture, thyme and chopped pepper.

Makes 4 Servings:

Makes 4 servings -- 1 stuffed pepper half per person* * Note: Aim for just under the recommended serving size since the recipe contains rice as well as vegetables - you might have one extra stuffed pepper half if your veggies take up a little less space than ours did! Also remember that part of this recipe's beauty is that it can be made ahead of time, so don't stress too much about how many servings this makes!

Here comes a little more improvising, as it's your actual recipe and not a template!

Bell peppers stuffed with rice and veggies In a large skillet, sauté the green pepper and vegetables. Season with salt and cayenne pepper; sauté until vegetables are tender — about 5 minutes. Add turkey and season again with cayenne and salt. Continue to cook until the turkey is no longer pink — about 5 more minutes. Stir in cooked rice (and/or meat if you used meat instead of ground turkey). If needed, add chicken broth to moisten up all those yummy ingredients! Remove from heat; stir in goat cheese (cream cheese) until melted. Stir in Cheddar (or Colby!) cheese until combined. Stuff mixture into halved bell peppers. Cover pan with foil and bake at 325°F for 40 minutes. Remove from oven; let stand 5 minutes before serving.

Health Benefits of eating Peppers

Peppers are nutritious vegetables that provide many health benefits. They are a good source of vitamins A and C, as well as antioxidants. Peppers can help boost your immune system, improve eye health, and protect against cancer. They are also a low-calorie food, making them a good choice for those trying to lose weight or maintain a healthy weight.