21 Day Fix Stuffed Peppers

I remember the first time I heard about the term "stuffed peppers". It was back in my not so skilled in the kitchen stage, and honestly, they seemed SO complicated! I don't know if it was just the perfection of the picture, or the thought of perfectly cutting off the top of a pepper without butchering it.. but either way, it intimidated me!

Fast forward a year later... the intimidation is gone and I had a nice surprise the first time I decided to tackle this recipe. They were SO easy to make! I mean, ridiculously easy to make... They have now become a staple in my house hold and a meal prep tradition!

The greatest part is, this recipe can be SO verstile! Ground turkey or chicken? brown rice or quinoa? Black beans or no black beans? Cheese or no cheese? extra veggies or no extra veggies? get the picture???

This one is a 21 Day Fix Approved recipe for all of my fixers! Let me know how you like it!!





21 Day Fix Stuffed Peppers

Serves: 6
Fix Portions (per pepper): 2 green, 1 red, 1/2 y, 1/2 b (if you use cheese!)

What you will need:

• 6 bell peppers (I prefer the red, yellow, and orange)
• 12 oz. lean ground turkey (aim for 97% lean!)
• 1 can fire roasted tomatoes (28 oz. can)
• 1 can diced tomatoes with green chilies
• 3 garlic cloves, minced
• 1 green container of leftover pepper tops (chopped)
• 1 green container of kale OR spinach (chopped)
• 1 green container of broccoli (chopped)
• 2 yellow containers of quinoa 
• 1 yellow container of black beans 
• 3 blue containers of cheese (if using)
• 2 tbsp of each: ground cumin, paprika, black pepper, garlic powder, onion powder, italian seasoning
• Salsa (to top) - optional 

Instructions: 

1. Cook quinoa according to package instructions (I like cooking mine in low sodium beef broth for added flavor).
2. In a skillet brown your ground turkey. When finished, drain any extra fat.
3. Meanwhile, chop the tops off bell peppers. Dice them for later use.
4. Saute diced peppers, broccoli, and kale until softened (I like to cook mine only halfway since they will cook up in the oven). Drain any excess water.
5. Open cans of tomatoes and separate the tomatoes from the juice/sauce it's in - but save the juice and spread it in the bottom of a small pyrex baking dish.
6. In a large mixing bowl, combine ground turkey, veggies, 2 blue container cheese, 2 yellow containers quinoa, 1 yellow container of black beans, diced tomatoes, and seasoning. Mix well.

1. Fill each pepper with mixture. Top with remaining 1 blue container cheese and sprinkle paprika on top
2. Bake at 325 for 20-25 minutes

Before

After!