Description
These stuffed peppers are filled with ground turkey, red lentils, and my homemade Date Sweetened Ketchup. But they're super customizable. This post is more of a guide on how to make stuffed peppers; below are different filling options you can try:
- Replace the ground turkey with either ground beef or ground chicken
- For a more classic (and vegetarian) stuffed pepper, use Classic Rice and Beans
- Mediterranean stuffed peppers using my Mediterranean Sweet Potato Salad or Mediterranean 3 Bean Salad
- Fill it with just beans, such as Slow Cooker Black Beans, Refried Pinto Beans, or No Added Sugar Baked Beans
- Replace the lentils with quinoa, cauliflower rice, brown rice, beans, or couscous
Time
Prep Time:
30 minutes
Cook Time:
1 hours
30 minutes
Total Time:
2 hours
Cost
Total Cost:
Cost per Serving:
$1.78
Ingredients
Serving(s)
Lentils
- 1 cup Red split lentils
- 1 cup Water
- 1 tsp Chicken bouillon powder
Peppers
- 7 large Bell pepper
- 1.3 lb Ground turkey, 93/7
- 1/2 cup Shredded cheddar cheese
- 1/4 cup Date sweetened ketchup
- 2 tbsp Minced garlic
- 2 tbsp Chili powder
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Cumin, ground
- 1/2 tsp Salt
Instructions
Cook Mode Off: Prevents screen dimming
- In a small pot, add your lentils, water, and chicken bouillon (or salt). Bring to a boil over high heat. Cover, reduce to medium, and let simmer for about 5 minutes, until fully cooked. Set aside. This is just my Easy Red Lentils
- Meanwhile, preheat your oven to 400F, and line an 8" square pan and a large cookie sheet with aluminum foil
- Cut the tops of the peppers, and carefully scoop out the ribs and seeds without breaking the peppers. You can also use a small knife to carve a design like I did here. Reserve the pepper tops
- In a large bowl, mix together the filling - cooked lentils, ground meat, cheese, BBQ sauce, minced garlic, chili powder, garlic powder, onion powder, cumin, and salt
- Stuff the peppers, packing it down. Optionally add some more cheese on top. Place the top of the pepper back on
- Loosely cover the pan with foil, place on top of the cookie sheet (in case of dripping or spilling), and roast at 400F for about 1 hour. Remove the foil, and roast an additional 20-30 minutes. The peppers should be tender and the meat fully cooked (165F). Slice in half to eat
- To celebrate Halloween, feel free to carve a face into your peppers like Vic did below. I also paired this with my standard meatloaf recipe that I instead shaped into a scary face. I used fresh mozzarella and olives for the eyes, garlic cloves for the teeth, and Date Sweetened Ketchup for the blood
Nutrition Facts
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Servings: 7
Calories: 328
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Total Fat: 11.0g (14 %)
Saturated Fat: 3.8g (19 %)
Polyunsaturated Fat: 2.9g
Monounsaturated Fat: 2.6g
Cholesterol: 71mg (24 %)
Sodium: 493mg (21 %)
Total Carbohydrate: 34.4g (12 %)
Fiber: 8.2g (29 %)
Net Carbs: 26.2g
Total Sugar: 9.1g
Added Sugar: 0.0g (0%)
Protein: 26.8g (54 %)
Total Fat: 11.0g (14 %)
Saturated Fat: 3.8g (19 %)
Polyunsaturated Fat: 2.9g
Monounsaturated Fat: 2.6g
Cholesterol: 71mg (24 %)
Sodium: 493mg (21 %)
Total Carbohydrate: 34.4g (12 %)
Fiber: 8.2g (29 %)
Net Carbs: 26.2g
Total Sugar: 9.1g
Added Sugar: 0.0g (0%)
Protein: 26.8g (54 %)
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Vitamin B12: 1.01mcg (42 %)
Vitamin D: 0.34mcg (2 %)
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Calcium: 117mg (9 %)
Iron: 4.28mg (24 %)
Magnesium: 61mg (15 %)
Potassium: 820mg (17 %)
------------------------------------------Vitamin B12: 1.01mcg (42 %)
Vitamin D: 0.34mcg (2 %)
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Calcium: 117mg (9 %)
Iron: 4.28mg (24 %)
Magnesium: 61mg (15 %)
Potassium: 820mg (17 %)
Glycemic Index:
33.4
Glycemic Load:
11.5