Ricotta-Stuffed Healthy Peppers

Bell peppers stuffed with a savory turkey, cauliflower rice, spinach, and ricotta filling, then baked with mozzarella and Parmesan-herb seasoning until tender and golden.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F (220°C) convection bake. If you do not have a convection oven, you may need to add a few minutes of baking time.

Step 2

Slice off the tops of the bell peppers and remove the ribs and seeds to hollow them out. In a small baking dish or pan, place the bell peppers upright and set aside.

Step 3

Preheat a large skillet over medium-high heat and spray it with nonstick cooking spray. Once the pan is hot, add the onion and garlic. Sauté for 3 to 5 minutes, stirring often, until softened and translucent.

Step 4

Add the ground turkey, Italian seasoning, and garlic powder and season with salt and pepper. Stir the ingredients together, breaking down the turkey with a spatula or wooden spoon.

Step 5

When the turkey is beginning to brown, add the strained tomatoes. Use a spatula or wooden spoon to break apart the tomatoes and stir to combine.

Step 6

To the turkey mixture, add the cauliflower rice, spinach, and 1/2 tablespoon (3 g) of the Parmesan-and-herb seasoning. Stir and cook for 2 to 3 minutes, until the spinach has wilted and the turkey is cooked through.

Step 7

Remove the skillet from the heat and add the ricotta, lightly folding it in.

Step 8

Scoop the turkey mixture into both bell peppers, packing the ingredients tightly until both peppers are stuffed.

Step 9

Bake on the middle rack for 15 minutes. Remove from the oven and sprinkle the shredded mozzarella and remaining 1/2 tablespoon (3 g) Parmesan-and-herb seasoning over top. Bake for an additional 15 minutes, or until the cheese is brown and crispy and the peppers are tender. Enjoy with the hot sauce (if using).