This is a new take on a stuffed pepper–using ground turkey and whatever pizza toppings you like. I’ve noted what we typically do, including using better-tasting organic meat. Serve with a big vegetable salad for a real Italian dinner feel–one that’s way healthier!
4 large red bell peppers, cut in half and seeds removed
1 package cremini mushrooms, loosely chopped into large chunks
Lots of fresh garlic (~ 6-10 medium cloves), minced
16 oz organic ground turkey
2 tsp garlic powder
3/4 cup low-sugar marinara or pizza sauce
1 cup organic or light shredded mozzarella cheese
Pizza toppings: sliced shiitake or oyster mushrooms, sliced Kalamon olives, or whatever you like
- Preheat oven to 425 degrees F. Lightly grease a microwaveable large glass baking dish. Arrange pepper halves, skin-side up. Put a few tablespoons of water in the dish, cover, and microwave 7-10 minutes, until peppers are slightly soft. Drain excess liquid.
- Separately microwave the cremini mushrooms (and any mushrooms for topping–use 2 separate bowls) 2 minutes, until soft and mostly cooked. Drain and squeeze dry.
- Brown ground turkey and fresh garlic with just a tiny bit of olive oil in a large skillet over medium-high heat. Drain.
- Add garlic powder, pizza sauce, and cremini mushrooms to the meat mixture, and stir to combine.
- Divide the meat mixture evenly between all 8 pepper halves.
- Top each pepper with mozzarella cheese, shiitake or oyster mushrooms, and olive slices.
- Bake in 425 degree oven for 15 minutes. Bump heat up to broil for an additional few minutes if you like your cheese browned.