Stuffed Peppers

It’s been frigid here in Columbus, Ohio, so I’ve been cooking warm, hearty recipes to keep us happy and full! I decided to create this recipe because the green peppers at our grocery store this week were huge and on sale (perfect combo). Plus, I’m sure my husband is growing bored of our usual tilapia, broccoli, and quinoa go-to dinner. This meal sounds fancy, but it is surprisingly quick and easy to whip up! What delicious dinners have you been cooking to stay warm this winter? I’d love to hear!

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  • 2 green peppers
  • 1/2 lb lean ground turkey
  • 1 Tbsp olive oil
  • 1 14.5 oz can fire roasted tomatoes
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 shakes crushed red pepper flakes (skip if you don’t enjoy spicy food!)
  • 1/4 tsp cayenne pepper
  • 1/4 cup Daiya Mozzarella Style Shreds


Preheat oven to 350º. Fill a large pasta pot with water and bring to a boil. While waiting for the water to boil, clean and gut the green peppers. Chop of and dice the tops of the peppers and set aside. Begin cooking the turkey on medium heat in 1 tablespoon of olive oil in a sauce pan. Once cooked, drain the fat from the pan and add the diced tops of the peppers. To the sauce pan, add the can of tomatoes and all of the spices. Stir and allow to simmer on medium heat. While the meat sauce simmers, place the bottoms of the peppers in the boiling water for five minutes. After five minutes, remove the peppers from the heat and drain the water from the pot. Place the peppers in a baking dish with the bottoms down. Remove the meat sauce off of the heat and stir in 1/2 cup of Daiya cheese. Fill the two peppers with the meat sauce. Place the peppers in the oven at 350º for 30 minutes. Enjoy!


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