Italian White Bean, Spinach, and Turkey Stuffed Peppers

Stuffed peppers are a favorite meal of mine because they make awesome leftovers for a few days and they keep well in the fridge. All you have to do is pop them in the microwave or oven for a few minutes, and you're good to go! 

Serves 6 people: Two pepper halves each

Ingredients: 

  • 6 cloves garlic
  • 1/2 cup fresh basil leaves (plus more for topping)
  • 1 3/4 cups tomato sauce, divided)
  • 1 tablespoon dried oregano
  • 1 tablespoon Italian seasoning
  • Generous drizzle of olive oil
  • 1 pound ground turkey breast (I used 93% lean because it has a lot more flavor just compared with the 99% lean)
  • 1 medium onion, chopped
  • 1 (15 oz) can great northern white beans
  • 3 cups spinach leaves
  • 1 cups cooked quinoa (or rice)
  • Salt and pepper to taste
  • 6 bell peppers (any color will do -- I used a mixture of green and red)
  • Cheese for topping (I used parmesan, but you could also use fresh mozzarella, burrata, etc.)

Directions:

  1. In a blender, Nutribullet, or food processor, add the tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside.
  2. Preheat oven to 350°F.
  3. Heat olive oil in a large skillet over medium high heat. Add diced onions and turkey, breaking up the meat. Cook until turkey is cooked through and no longer pink. Stir in about 1 1/4 cups tomato sauce from the blender, along with oregano, Italian seasoning, and spinach. Simmer uncovered on medium low heat for about 10-15 minutes, stirring occasionally. The spinach will cook down pretty quickly. After it is done cooking, stir in the white beans and quinoa. Adjust seasonings as necessary and add salt and pepper.
  4. While the turkey and sauce is cooking, prep the peppers: Cut around the stems of the peppers and remove the ribs and seeds. Cut each pepper in half and place each pepper next to each other in a large greased baking dish.
  5. Fill each pepper with turkey mixture. Add an extra spoonful of the remaining tomato sauce on top each pepper. 
  6. Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender.
  7. Top with freshly grated parmesan cheese!

{Recipe adapted from Ambitious Kitchen}