One Pot “Unstuffed” Peppers
I LOVE stuffed bell peppers but not necessarily all of the work it takes to make them and how you can't actually stuff that much food in the bell peppers. These "Unstuffed" Bell Peppers taste exactly the same as the classic version, except it's so much easier to make! It is also full of healthy, clean ingredients!
This recipe makes 10 servings, so it is great for feeding a large family or for meal prepping! Each serving is under 400 calories and has 33 grams of protein. Half this recipe if you are not meal prepping because it make a lot! If you like one pot/one pan meals, try my One Pan Steak & Veggies as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Ground Turkey - 3 pounds of lean ground turkey.
- Yellow Onion - 1 medium yellow onion, diced finely.
- Italian Seasoning - 2 tablespoons of Italian seasoning
- Cumin- 3 teaspoons of ground cumin, or to taste. I love cumin haha, so adjust to your liking.
- Garlic Salt - 1 teaspoon.
- Pepper - 1 teaspoon, for flavor.
- Garlic - 2 teaspoons of minced garlic, or to taste.
- Spinach - I used a 12 ounce bag of frozen spinach, thawed and water squeezed out. You could also use fresh.
- Bell Peppers - 3 large bell peppers, cored & diced. Use your favorite colors!
- Water - 2 cups of water.
- Fire Roasted Diced Tomatoes - 15 ounces of fire roasted diced tomatoes, not drained.
- Tomato Sauce - 16 ounces of no salt added tomato sauce.
- Jasmine Rice - 1 cup of Jasmine rice, uncooked.
- Cheddar Cheese - 1/2 cup shredded mild cheddar cheese.
- Pepper Jack Cheese - 1 cup shredded cheddar pepper jack cheese.
How To Make It
- Heat up a deep pot over medium high heat. Add the turkey and yellow onion. Break the meat into small pieces and cook until almost fully cooked through.
- Add the Italian seasoning, cumin, garlic salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute.
- Pour in the spinach. Break apart the clumps so it's evenly distributed with the meat.
- Add your bell peppers, water, tomatoes, tomato sauce, and rice. Stir to evenly combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook for 20 minutes.
- Give everything a good mix and then top with your cheese. Continue to simmer until the rice is tender, about 5-8 additional minutes.
- Serve and enjoy!!
How To Store Leftovers
You can store your leftover protein pesto pasta in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
I LOVE stuffed bell peppers but not necessarily all of the work it takes to make them and how you can't actually stuff that much food in the bell peppers. These "Unstuffed" Bell Peppers taste exactly the same as the classic version, except it's so much easier to make! It is also full of healthy, clean ingredients!
- 3 lb ground turkey (93% lean)
- 1 yellow onion (medium, finely diced)
- 2 tbsp Italian seasoning
- 3 tsp cumin (ground, or to taste)
- 1 tsp garlic salt
- 1 tsp black pepper
- 2 tsp garlic (minced)
- 12 oz spinach (chopped - I used a frozen bag, thawed it, and squeezed as much water out as possible.)
- 3 bell peppers (large, colors of choice)
- 2 cup water
- 15 floz fire roasted tomatoes (diced)
- 16 floz tomato sauce (no added salt)
- 1 cup jasmine rice (uncooked)
- ½ cup cheddar cheese (shredded)
- 1 cup pepper jack cheese (shredded)
Heat up a deep pot over medium high heat. Add the turkey and yellow onion. Break the meat into small pieces and cook until almost fully cooked through.
Add the Italian seasoning, cumin, garlic salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute.
Pour in the spinach. Break apart the clumps so it's evenly distributed with the meat. Add your bell peppers, water, tomatoes, tomato sauce, and rice. Stir to evenly combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook for 20 minutes.
Give everything a good mix and then top with your cheese. Continue to simmer until the rice is tender, about 5-8 additional minutes.
Serve and enjoy!!
Servings 10
- Amount Per Serving
- Calories 371kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 110mg37%
- Sodium 660mg28%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.