Week Night Menu: Baked Stuffed Peppers

Whitney Phelps Flickinger :: Genuine Joy Mom Contributor

Being a working mom, I am always looking for fun, easy, and nutritious meals for the kids and I and this dish meets all three requirements!  The recipe is extremely easy to make and can be prepped the night before you plan on serving.  I sliced the peppers, made the stuffing mixture and had the kids help me fill the peppers. We put them in a baking dish, covered them with foil and put the in the fridge for the next evening. 

I found this recipe on  Shaun T’s Insanity Facebook page. He is best known for creating high intensity workouts, but also has a bevy of healthy recipes that he posts as well.  I have tweaked his version a bit and found this is the version the kids and I like best.  This dish will make six servings, is low in fat and calories and one that both grown-ups and kids alike enjoy. I paired our stuffed peppers with a fresh salad and a small piece of baguette bread.

Ingredients needed to throw together this dinner, which is also a great meal to have kids help.

Makes 6 Servings


  • 1 lb lean chopped turkey meat or soy crumbles (for vegetarians)
  • Hot sauce (to your liking)
  • 2 cloves of garlic, minced
  • 1/4 onion, minced
  • 1 teaspoon Italian Seasoning
  • lemon pepper to taste
  • Pepper to taste
  • Red Pepper Flakes (optional)
  • 3 large sweet red bell peppers, washed (you can use yellow or orange too)
  • 1 cup fat free chicken or vegetable broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice or quinoa
  • Olive oil spray
  • 1 avocado
  • Dijon Mustard (just a squirt or two)

Heat oven to 400°. Place some olive oil in a medium size sauté pan and heat on a medium flame. Add onion, garlic, and red hot sauce.  Sauté about 2 minutes and add ground turkey. Season with lemon pepper , Italian Seasoning,  pepper, red pepper flakes (options) and let cook for several minutes until meat is completely cooked.  Drain excess juice.  Add 1/4 cup of tomato sauce, 1/2 cup of chicken broth, a teaspoon of Dijon Mustard, and mix well.  Simmer on low for about 5 minutes. Combine cooked quinoa/rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds.
Place in a baking dish, hallowed side up. Spoon the meat mixture into each pepper half.  Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken/vegetable broth on the bottom of the pan. Cover with aluminum foil and bake for 35 minutes. Top with avocado.

The final product: stuffed peppers; easy for a quick, weeknight meal.

The kids were a little hesitant to eat the peppers, but eventually tried them.  They liked the “stuffing” more, but all plates were clean!