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Clean Eating Stuffed Peppers

Servings 5 stuffed peppers


  • 5 bell peppers assorted colors make a pretty presentation
  • 2 tablespoons olive oil
  • 1 red onion chopped
  • 1 cup mushrooms chopped
  • 1 cup carrots thinly sliced
  • 6 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 pound ground turkey
  • salt and fresh ground pepper to taste

Tomato Sauce

  • 1/2 cup no-sodium added tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • salt and fresh ground pepper to taste


  1. Cut tops off of bell peppers; scoop out membranes and seeds using a spoon or your fingers. Slice off part of the pepper bottoms if needed to help them stand up. Chop up "lids" of peppers.
  2. In a large skillet, heat the oil over medium; add chopped pepper, onion, mushrooms, carrots, garlic, rosemary and thyme; cook until vegetables soften, about 5-6 minutes. Add turkey and brown; season to taste with salt and pepper.
  3. In a small bowl, mix together tomato sauce, chicken broth, garlic powder, onion powder, salt and pepper.
  4. Fill peppers with meat stuffing. Pour tomato sauce in the bottom of a snug casserole or baking dish (choose a dish to fit the size of your peppers), reserving 1/2 cup to spoon on top of peppers. Place peppers upright in casserole dish. Spoon reserved sauce on top of peppers.
  5. To freeze, cool completely, then cover with an airtight lid for up to 4 months. To serve, thaw completely in the refrigerator. Bake at 375 degrees Fahrenheit for 35-40 minutes, or until peppers are completely heated through. Serve with tomato sauce ladled over peppers.

Recipe Notes

From Clean Eating Freezer Meals by Tiffany McCauley, © 2014 Tiffany McCauley, used by permission of the publisher, Pelican Publishing Company, Inc.