- 4 Bell Peppers (color of your choice)
- 1 Tbsp Olive Oil
- 1 cup Onions, chopped
- 2 cloves Garlic Cloves, diced
- 1 lb Ground Turkey
- 2 Mild Italian Sausage, casings removed
- 1 tsp Rosemary, fresh, chopped
- 1/2 cup Parmesan Cheese, shredded
- 2 cups Rice/Red Quinoa Mix*, cooked
*NOTE: You can make all rice, or all quinoa but I like to mix them up for some extra color
*You can pre-make the filling and store it in the refrigerator or freezer until you’re ready to use it.
You can make these fresh, or make them ahead for a filling dinner on any night of the week. Enjoy the antioxidant benefits of the peppers, mixed with the spice of your favorite sausage.
Preheat oven 425° F
- Wash peppers, cut off tops, remove seeds and membranes. Set aside.
- Cook your rice and/or quinoa according to package directions. You will use 2 cups of cooked mix (about ½ cup per pepper) for this recipe
- Heat olive oil in a skillet. Add onions and garlic and cook, stirring frequently, for 1-2 minutes.
- Add ground turkey and sausage to the skillet and cook until meat is no longer pink.
- In a bowl, combine meat mixture, rice/quinoa, fresh rosemary and parmesan cheese.
- Stuff each pepper with the mixture.
- Place stuffed peppers on a baking sheet or shallow casserole dish. Bake for 15 minutes or until heated through.
Did you Know?
You can freeze stuffed peppers before you bake them.
The skin may lose its firmness and texture because of the freezing process (it breaks down the cell walls).
To eliminate or reduce this possibility, wrap each pepper individually in waxed paper before placing in the freezer. I secured each wrapped pepper with a rubber band, froze individually, and then placed all four of them in a zippy type bag once frozen. The texture of the pepper when reheating was perfect.