Turkey, Spinach & Goat Cheese Stuffed Bell Peppers
Posted on October 8, 2013
The Ballard Trader Joes had red bell peppers on sale for $.99 so I thought it was the perfect opportunity to make Turkey, Spinach & Goat Cheese Stuffed Bell Peppers! Mark hated the idea (….“I’m a man” is what I think I received from him via text) but I did it anyway…and he loved it in the end although I think he might have snuck in a snack at his parents before he came home for dinner :0) Nonetheless, this is a very tasty and healthy lunch or dinner.
Here is what you need:
- 4 bell peppers (whatever color you prefer although I typically go with the red or yellow ones as they are sweeter)…tops cut off and seeds removed.
- 1 lb ground turkey
- 1 medium onion
- 3-4 cloves garlic, minced
- 1 1/2 cup of fresh chopped spinach
- 3/4 cup crumbled goat cheese
- Olive oil
- Chili flakes, to taste (about 1 tsp+)
- Oregano, to taste (about 1 tbsp+)
- Onion powder, to taste (about 1 tsp+)
- Garlic powder, to taste (about 1 tsp+)
- Salt & Pepper, to taste
- 1 cup cooked, basmati or white rice (optional and a great filler, just in case your turkey comes up short or you want to make more peppers)
Place peppers in a large pot of boiling water for about 3-4 minutes, just until they are tender. Remove and dry on paper towels.
Start cooking your rice if you are going to include this in your stuffing mixture.
In a saute pan or skillet, heat oil over medium/high heat and add the turkey (you may have to add a bit more oil as turkey is really lean and will tend to stick to the pan). As it starts to brown, add chili flakes, oregano, onion powder, garlic powder, salt and pepper and cook for about 4-5 minutes, then remove from heat. Should be fairly browned but still OK if there is a bit of pink.
Preheat your oven for 375 degrees.
In a large saute pan or skillet, heat oil over medium/high heat and add the onions and garlic, stirring occasionally for about 3-4 minutes until the onions become slightly translucent. Add the turkey to the onions and continue browning until the turkey is cooked thoroughly.
Remove from the heat and add the spinach, cheese and rice to the turkey- mix well. Place your bell peppers upright in a baking dish and stuff them evenly with the mixture, topping off with extra cheese and pop them in the oven for about 45 minutes- just until the top browns.
I served the peppers on top of a bed of spinach…enjoy!
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That looks delicious, a very manly dish I think!
Nice Wheeler! Can’t believe you stopped by to say hello! Welcome to the Seattle Cook 😉
yea i have never met a self respecting cigar smoker that would eat a bell pepper for dinner…
haha 🙂 Thanks Andrew!