Stuffed Pepper Pizza

By Jen Paleracio | May 9, 2017

Here’s the sample recipe inside my 4-week self-guided program “What’s For Dinner”.

I know sometimes meal planning feel like just one more chore to add to your already long list of things to do. What I found though, is that taking the time to plan for meals each week – and writing out a grocery list – means that I ultimately save time, money, and I’m eating a lot healthier. It means fewer less-desirable calories and less stressful.

Choosing ingredients from the grocery store gives you more control over the quality. More and more supermarkets are offering more organic options and a wide variety of foods and brands from which to choose. When we eat out, the food usually contains higher sodium levels than what we make at home. And restaurant prepared food typically uses lower quality oils like soybean, GMOs foods are used as the norm and MSG is often added or hidden, along with other controversial ingredients.

 

This doesn’t mean you shouldn’t enjoy eating out, but when you select and prepare your own food knowing exactly what is included in the dishes you make, you’re able to better control the quality and nutritional value of your meals. This is a huge help with weight loss and weight maintenance since YOU are in control of the food and you actually know what’s in it. And, you’re likely to have more nutrient rich food.

 

Here’s a quick and simple recipe for Stuffed Pepper Pizza

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Ingredients
  

  • 1 pound ground grass-fed turkey breast
  • 3 large green bell peppers remove the seeds, halved
  • 8 small crimini mushrooms sliced
  • 2 tablespoons olive oil
  • 1/2 cup fresh mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 tablespoon tomato paste
  • 2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tomato sliced
  • salt and pepper to taste

Instructions
 

  • Boil water in a big pot. Submerge bell peppers for 2 minutes, remove from the boiling water and line them on a sheet pan.
  • Heat a skillet with oil, add the ground turkey, stir, cooked through. Season with dried basil, oregano, garlic powder, onion powder, salt, and pepper, stir to mix. Add the tomato paste, stir, simmer for a minute. 
  • Preheat the oven to 350 degrees. Fill each bell pepper with cooked turkey mixture, layer the tomato, mushrooms, fresh mozzarella and Parmesan cheese on top. 
  • Place the stuffed pepper in the oven for 15-20 minutes or until the cheeses are melted. Sprinkle with red pepper flakes. Enjoy while they're still hot!

Learn more about the 4-week program “What’s for Dinner”

4 Weekly Menu Plan and Dinner Recipes

Posted in Mains, Recipes