More bites for your budget
Hearty Italian Stuffed Peppers
With only 10 minutes of prep, a hearty filling and a delicious crunchy topping, there's just so much to love about these stuffed peppers.
Ingredients
- 4 large red, green or yellow bell pepper, cut in half lengthwise and seeded
- 2 tablespoons olive oil (amount divided in recipe steps below)
- 1 pound ground turkey
- 1 large onion, diced (about 1 cup)
- 1/2 teaspoon garlic powder
- 1 jar (24 ounces) Prego® Chunky Tomato & Three Cheese Italian Sauce
- 2 cups packed baby spinach (about 3 ounces)
- 1 cup cooked white rice
- 1/4 cup Italian seasoned panko bread crumbs
- 1 tablespoon shredded Parmesan cheese
Instructions
-
Step 1
Heat the oven to 425°F. While the oven is heating, place the peppers, cut-side up, on a rimmed baking sheet. Brush the peppers with 1 teaspoon oil and season with salt and pepper.
-
Step 2
Bake the peppers for 15 minutes or until tender-crisp. While the peppers are baking, heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the turkey, onion and garlic powder and cook until the turkey is done, stirring often to separate meat. Season to taste with salt and pepper.
-
Step 3
Add sauce, the spinach and rice. Reduce the heat to medium. Cook and stir for 3 minutes or until the spinach is wilted. Spoon the turkey mixture into the pepper halves. Stir the remaining 2 teaspoons oil, the panko and cheese in a small bowl. Sprinkle the panko mixture over the stuffed peppers.
-
Step 4
Bake for 15 minutes or until the peppers are tender and the filling is hot.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.