Classic Stuffed Peppers

This stuffed peppers recipe is a hit every time! The roasted bell peppers are filled to the brim with melty cheese and Italian flavor. Did you know stuffed peppers is a traditional Italian way to use up leftover odds and ends in your kitchen? We can’t take credit for this genius move, but here’s our spin on it. Try our favorite stuffed peppers recipe! The filling is seasoned irresistibly with Italian spices, pizza sauce and melty cheese. Even better: it works for many diets. We’ve got variations for meat eaters, vegetarian, and gluten-free eaters! (Vegan too, if you want to skip the cheese.) Here’s how to make stuffed peppers…the best way we know how. How to make stuffed peppers There are a few main ways to make stuffed peppers: the variations are in the way you cut them, and how you pre-cook them before filling. Here’s what to know about this stuffed peppers recipe: Slice the peppers lengthwise. We’re picky about our peppers. Eating them straight up with the top cut off makes them hard to eat (in our opinion). Cutting them lengthwise makes them easier to eat. Plus, you get 2 halves on your plate: which looks better and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This stuffed peppers recipe is a hit every time! The roasted bell peppers are filled to the brim with melty cheese and Italian flavor.

Stuffed Peppers

Did you know stuffed peppers is a traditional Italian way to use up leftover odds and ends in your kitchen? We can’t take credit for this genius move, but here’s our spin on it. Try our favorite stuffed peppers recipe! The filling is seasoned irresistibly with Italian spices, pizza sauce and melty cheese. Even better: it works for many diets. We’ve got variations for meat eaters, vegetarian, and gluten-free eaters! (Vegan too, if you want to skip the cheese.) Here’s how to make stuffed peppers…the best way we know how.

How to make stuffed peppers

There are a few main ways to make stuffed peppers: the variations are in the way you cut them, and how you pre-cook them before filling. Here’s what to know about this stuffed peppers recipe:

  • Slice the peppers lengthwise. We’re picky about our peppers. Eating them straight up with the top cut off makes them hard to eat (in our opinion). Cutting them lengthwise makes them easier to eat. Plus, you get 2 halves on your plate: which looks better and like a bigger portion
  • Pre-bake the peppers! Some stuffed pepper recipes call for boiling your peppers before baking. Others don’t pre-cook them and they turn out too crunchy. Our research found that pre-baking the peppers for 30 minutes makes them perfectly tender! Once you stuff them, you’ll need 20 minutes in the hot even to get the cheese nice and melty.
Stuffed peppers recipe

Vegetarian vs ground beef filling

The best stuffed bell peppers filling, in our mind? Our insanely delicious “sausage” made with mushrooms and walnuts. Sound weird? Hear us out. Or, make the ground beef option: or maybe both ways for a family with a variety of eaters!

  • The best filling option? “Sausage” with lots of spices. Here we combined walnuts, mushrooms, and lots of spices to make an Italian-sausage spin on our Walnut Taco Meat. It is extremely delicious and satisfies even the most passionate of meat eaters (really). Or…
  • Or, make it with ground beef. We eat lots of vegetarian recipes around here. But we know: some family members just love meat! You can make this stuffed peppers recipe with ground beef using the same spices: see below!

Can you make it vegan? Yes, but the cheese is pretty integral to the overall concept. So substitute your favorite brand of vegan mozzarella cheese! The rest of the filling is vegan.

How to make stuffed peppers

Filling adders & ideas

You’ll use that vegetarian sausage or ground beef filling and mix it with rice, pizza sauce, and mozzarella cheese to make a gooey, savory and altogether irresistible filling. There are lots of fun add-in ideas for this filling (at least, we have several!). Here are some ideas to get your wheels churning — consider adding:

  • Chopped basil or fresh oregano
  • Parmesan cheese, shredded
  • Pecorino Romano cheese, shredded (a few tablespoons)
  • Feta cheese crumbles
  • Capers, drained (just 1 or 2 tablespoons adds a tasty tangy flavor)
  • Green olives, chopped (again, just 1 or 2 tablespoons)

Variations on stuffed peppers

As you might expect: there’s no one way to make stuffed peppers. It’s an Italian concept, but there are so many different styles. Here are a few ideas:

Stuffed peppers

Tips for make-ahead and meal prep

This stuffed peppers recipe takes about 1 hour to make. We typically reserve this one for special meals: a weekend or dinner party. But want to save time and make it on a weeknight? You can do that too. There are several options depending on what you’d like to do:

  • Make rice in advance: Make sure to reheat it with a splash of water and a pinch of salt before assembling the peppers. It dries out quite a bit in the refrigerator.
  • Make entire filling in advance: You can make the entire filling in advance and refrigerate. Then re-warm before stuffing the peppers.
  • Bake the bell peppers in advance: You also can pre-bake the peppers in advance, then fill and bake them day of.
  • Make the entire stuffed peppers in advance: Make the entire pepper recipe in advance and refrigerate. The day of serving, top with breadcrumbs and bake at 400 degrees for 30 minutes until warmed through and the cheese is melted.

Make it a meal: serving this stuffed peppers recipe!

Lastly: how to accessorize these stuffed peppers? A simple salad is what we normally opt for, which you can mix up while your peppers do their final bake. Here are a few more ideas:

Stuffed peppers recipe

Bell peppers nutrition

Here’s another great thing about stuffed bell peppers…they’re loaded with vitamins, especially Vitamin C. In fact, one serving provides 169% of daily Vitamin C. Bell peppers are:

  • A low calorie food. One medium bell pepper has only 40 calories!
  • Loaded with Vitamin C. A medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source)
  • A potential preventer of anemia. Some studies indicate peppers could prevent low iron (Source).

Let us know if you try this recipe, and what you think! We hope you love it as much as our family does.

This stuffed peppers recipe is…

Vegetarian and dairy free.

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Stuffed peppers

Classic Stuffed Peppers


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6
  • Diet: Vegetarian

Description

This stuffed peppers recipe is a hit every time! The roasted bell peppers are filled to the brim with melty cheese and Italian flavor.


Ingredients

For the filling (or use 1 pound ground beef and the spices; see Step 2 below)

  • 1 cup whole walnuts
  • 4 ounces baby bella (cremini) mushrooms
  • 1 tablespoons soy sauce or tamari (or coconut aminos for soy free)
  • 1 tablespoons ketchup
  • 1/2 teaspoon each fennel seeds, dried oregano, smoked paprika, onion powder, and garlic powder
  • 1/4 teaspoon each kosher salt and black pepper
  • 2 tablespoons olive oil, divided

For the stuffed peppers

  • 6 multi-colored bell peppers (red, yellow and green)
  • 3/4 cup dry rice or 2 cups cooked (reheated to warm with a splash of water and a pinch of salt)
  • 1/2 cup pizza sauce (purchased or homemade)
  • 4 ounces fresh mozzarella balls (or cut into bite-sized chunks)
  • 1/2 cup shredded mozzarella, plus more for sprinkling
  • 1/4 teaspoon kosher salt
  • 2 to 3 tablespoons grated Parmesan cheese, and/or Italian panko or bread crumbs (omit for gluten-free)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cook the rice: Start the rice to cook. (See Make Ahead Tips in the notes below*.)
  3. Pre-bake the bell peppers: Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes. Remove from the oven and flip to cut side up, draining any with water. Sprinkle with salt (about a heaping 1/4 teaspoon kosher salt divided between the peppers). Bake another 15 minutes until tender, then remove and stuff (see below).
  4. Meanwhile, make the filling: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices. 
  5. Heat 1 tablespoon of the olive oil in a non-stick skillet over medium low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Ground beef variation: Drizzle olive oil into a skillet. Add the beef with the spices and salt and pepper. Cook for about 8 minutes until browned, then drain the fat. Taste and add additional salt as needed. 
  6. Stuff the peppers: Once the peppers are pre-baked, mix the filling from the previous step with 2 cups cooked rice (measure it), pizza sauce, fresh mozzarella cheese, shredded mozzarella cheese, and kosher salt. Spoon the filling into the peppers.
  7. Bake the peppers: Top with a handful of shredded mozzarella, and grated Parmesan and/or panko or breadcrumbs. Place the peppers back onto the parchment lined baking sheet and bake 20 minutes until the cheese melts. Allow to cool a few minutes before serving. 

Notes

*Make ahead tips: You can make the rice in advance, but make sure to reheat it with a splash of water and a pinch of salt before assembling the peppers. You can make the entire filling in advance and re-warm before stuffing the peppers. You also can pre-bake the peppers in advance, then fill and bake them day of. Finally, you can make the entire pepper recipe in advance and refrigerate: then top with breadcrumbs and bake at 400 degrees for 30 minutes until warmed through and the cheese is melted.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Stuffed peppers, Stuffed peppers recipe, Stuffed bell peppers, How to make stuffed peppers

More bell pepper recipes

More to make with bell peppers? Here are all our favorite ways to serve them as a side dish:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Stuffed Portobello Mushrooms

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs! Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! Yes, that’s right. It combines the deliciousness of spinach artichoke dip with the meaty, savory goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: we promise. Stuffed portobello mushrooms: an overview Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms: Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Stuffed Portobello Mushrooms

Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! Yes, that’s right. It combines the deliciousness of spinach artichoke dip with the meaty, savory goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: we promise.

Stuffed portobello mushrooms: an overview

Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms:

  • Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more below!
  • Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan and spices.
  • Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425 degrees.
Stuffed portobello mushroom recipes

Tips on how to cook portobello mushrooms: baked or roasted!

The best way to cook whole portobello mushrooms is baked or roasted, which makes them beautifully tender and brings out the savory, meaty flavor. You can do this to make a portobello burger, or it works great for stuffed. There are a few things to note about baking the portobello caps:

  • Remove the stems before baking. This is important because the stem is tough and hard to cut into. It also makes it easier to stuff!
  • Bake until just tender, but not falling apart (15 minutes). When making stuffed portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
  • Important: drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re baked, you’ll notice water has accumulated in the caps. It’s perfectly normal and expected: just make sure to drain off and discard all liquid that is released.
Portobello mushrooms

What’s Italian panko? Is there a substitute?

These stuffed portobello mushrooms are topped Italian panko, which gives them a satisfying crunch in each bite. What’s panko? Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe. Note that Italian panko or Italian breadcrumbs contain seasonings and salt. It’s easily available in most grocery stores and online. You can also find gluten-free panko or breadcrumbs online to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. Mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Baked Portobello Mushrooms

Make it a meal!

Once they’re baked and stuffed, pull them out of the oven and take a bite. You’ll taste meaty mushroom, spinach artichoke dip, and a little breadcrumb crunch: it’s extraordinary! This recipe works very well as a vegetarian dinner recipe with a few side dishes. Or you can use it as a fancy side dish and pair it with steak or fish! They’re great for a dinner party, or even a romantic dinner like Valentine’s Day.

Remember if you’re serving them as a meatless main, add side dishes full of plant-based protein. Here are a few ideas:

All about portobello mushrooms

Want to know more about the mighty portobello mushroom? Here’s what you need to know about this popular mushroom variety:

  • The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. The white mushroom and cremini (aka baby bella) are the same variety of mushroom, just earlier growth stages than the portobello. The portobello is the oldest stage, so it has the most meaty and savory flavor.
  • Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
  • What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with loads of umami. While they taste meaty, remember to add protein to the meal if you’re making them as a vegetarian main dish! They don’t contain much protein in themselves.
How to cook portobello mushrooms

More portobello mushroom recipes

Love portobellos? They are some of the tastiest mushrooms on the planet, in our opinion! Here are a few more ways we love to eat them:

This stuffed portobello mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.

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Stuffed Portobello Mushrooms (Best Ever!)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 5 ounces frozen chopped spinach
  • 2 tablespoons minced shallot (1 small)
  • 1 green onion
  • 3/4 cup chopped canned artichokes (about 1/2 can or jar)
  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup shredded Parmesan cheese, plus more for topping
  • 1/4 teaspoon each dried dill, garlic powder and kosher salt
  • Fresh ground black pepper
  • 1/3 cup Italian panko* or Italian breadcrumbs
  • Paprika or smoked paprika, for topping (optional)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
  3. Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
  4. Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
  5. Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Portobello mushrooms, stuffed portobello mushrooms, baked portobello mushrooms, how to cook portobello mushrooms, stuffed portobello mushroom recipes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Asiago Pizza Stuffed Shells.

These pizza stuffed shells are sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020.   I have the most PERFECT dinner for you tonight!  It’s easy. It’s delicious. Super cheesy. And a huge crowd pleaser. It comes together quickly and is perfect for a weeknight meal. Especially in the next few months when you’re getting back into somewhat of a routine […]

The post Asiago Pizza Stuffed Shells. appeared first on How Sweet Eats.

These pizza stuffed shells are sponsored by Stella CheeseI’ll be creating a few fun recipes for them throughout 2020. 

 I have the most PERFECT dinner for you tonight! 

asiago pizza stuffed shells

It’s easy. It’s delicious. Super cheesy. And a huge crowd pleaser. It comes together quickly and is perfect for a weeknight meal. Especially in the next few months when you’re getting back into somewhat of a routine – whatever that may look like! 

stella aged asiago cheese

Enter: PIZZA STUFFED SHELLS!! Oh my word. All the flavor of cheesy pizza stuffed into pasta shells and covered with pepperoni. And more cheese. Because of course. 

freshly grated asiago cheese

I’m so excited to be partnering with Stella Cheese again today for these pizza stuffed shells. Today, I’m using their Aged Asiago Cheese, which I absolutely ADORE! 

Asiago is nuttier and smoother than parmesan. I’m partial to it because when I was growing up, it was the cheese that my mom would buy, hand grate, and serve with pizza and pasta. It’s easily one of my favorite cheeses and just so flavorful. I also find it to be incredibly versatile. While I usually only sprinkle parmesan on soup and pasta and pizza, I used Asiago cheese for that and MORE. Asiago is perfect for snacking – grab a slice with a cracker and you’re in pure heaven.  

YUM.

stuffed shells

The Stella Asiago is aged for 12 months, giving it a super robust, sharp flavor.

You have to try it – it’s absolutely wonderful.  

asiago pizza stuffed shells

Now, if you’re looking for a top notch dinner idea to get you through the next few months – one that everyone will love, I’ve got you today. This has all the flavor of pizza stuffed into pasta shells and baked until cheesy and melty. 

asiago pizza stuffed shells

The filling is loaded with ricotta cheese, lots of herbs and spices and tons of freshly grated Stella Aged Asiago. It gets blanketed with marinara (use your favorite jarred version or go for homemade!), and then covered with more Asiago Cheese. I like to top mine with mini pepperoni pieces.  

However! What do you love on your pizza? You can add your favorite toppings to that.   

Throw on some roasted red peppers, even some mushrooms. Whatever toppings you love, add them to the top of your shells before baking. 

asiago pizza stuffed shells

Then we wait. And bake. And we’re rewarded with something gooey and saucy and loaded with cheese. It’s warm and comforting but comes together pretty quickly. You can also make this meal ahead of time, stick it in the fridge and bake it when you’re ready. I mean, those are the best kind, right?!  

Right. 

asiago pizza stuffed shells

This dish freezes well too. Stuffed shells are a great meal to bring to family and friends and heck, if you just have leftovers for yourself? They reheat beautifully.  

asiago pizza stuffed shells

I live for good pizza, but this is a unique yet easy twist on a favorite that elevates your weeknight dinner.

Serve it with a house salad and you’ll be the happiest!  

asiago pizza stuffed shells

Pizza Stuffed Shells

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Asiago Pizza Stuffed Shells

These asiago pizza stuffed shells are the most comforting meal! Super easy to make with all the flavors of pizza. Delish!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 cup of your favorite marinara sauce
  • ½ pound jumbo pasta shells, cooked (about 18 shells)
  • 2 cups ricotta cheese
  • 1 large egg
  • 8 ounces Stella Aged Asiago Cheese, freshly grated
  • 4 ounces mozzarella cheese, freshly grated
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch of crushed red pepper flakes
  • ¼ cup mini pepperoni

Instructions

  • Preheat the oven to 350 degrees F. Pour ½ cup of marinara sauce in the bottom of a 9x9 inch baking dish (or a 9-inch round pie plate).
  • Cook the jumbo pasta shells according to the directions on the package.
  • In a large bowl, stir together the ricotta cheese, egg, all but ¼ cup of the Stella Aged Asiago, all but ¼ cup of the mozzarella, the basil, oregano, salt, pepper and pepper flakes.
  • Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni.
  • Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!

asiago pizza stuffed shells

So cheesy!

The post Asiago Pizza Stuffed Shells. appeared first on How Sweet Eats.

Southwest Stuffed Turkey Tenderloins with Lime Black Beans.

This post is sponsored by Shady Brook Farms Turkey! If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day! Dinner just got a whole lot more exciting. Cue all the exclamation points!  I have a newfound love – stuffed turkey tenderloin! It’s no secret that I totally adore a good stuffed pork […]

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

This post is sponsored by Shady Brook Farms Turkey!

If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Dinner just got a whole lot more exciting. Cue all the exclamation points! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I have a newfound love – stuffed turkey tenderloin!

It’s no secret that I totally adore a good stuffed pork tenderloin. After all, I’ve made a version for practically every season!

So, it’s crazy to me that I’ve never thought to stuff a turkey tenderloin. In coming up with some healthier recipes for the new year, this topped the list. Super flavorful, something different than we normally eat and over-the-top delicious.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I’m so excited to be partnering with Shady Brook Farms again today, this time using their McCormick Grill Mates Marinated Tenderloins in the Southwest-Style Chipotle flavor. It’s like my dream flavor come true! 

I love that Shady Brook Farms offers the tenderloins – and that they have them in delicious flavors like Southwest-Style Chipotle and Montreal-Seasoned turkey. There are so many options when it comes to stuffing them, and I wanted to make sure that I kept the Southwest flavor front and center.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Since I didn’t have to season the tenderloin (thank you very much Shady Brook Farms, so easy!), I made a filling to go inside. Simple onions and peppers, combined with spinach (because #health, and you can’t even taste it! It’s like getting a bonus green in.) and sautéed until soft, then wrapped up with sharp cheddar cheese.

Yessss.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Tons of flavor here that you can’t beat. 

While this looks like a super complicated meal, it’s totally doable, even on a weeknight. Shady Brook Farms takes the guesswork out of the flavoring, so all you have to do is fill the tenderloin, wrap it up and wait for dinner. 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

During that roasting time, I like to throw together some lime salted black beans as a nice side. You could also do rice or even a greens salad. But the beans, with a few tomatoes thrown in for good measure, continue to tie the Southwest-Style Chipotle flavor together. It’s such a hit! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Stuffed Turkey Tenderloins

Southwest Stuffed Turkey Tenderloins

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

  • 2 Shady Brook Farms Southwest-Style Chipotle McCormick Grill Mates Marinated Turkey Tenderloins
  • 1 tablespoon olive oil
  • ½ sweet onion, (thinly sliced)
  • ½ bell pepper, (thinly sliced)
  • 2 garlic cloves, (minced)
  • 4 cups baby spinach
  • ⅔ cup freshly grated sharp cheddar cheese

lime black bean salad

  • 2 14 ounce cans black beans, drained and rinsed
  • 1 cup grape tomatoes, (chopped)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon lime zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  1. Preheat the oven to 400 degrees F.
  2. Heat a skillet over medium heat and add the olive oil. Add in the onions, peppers and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the spinach until it wilts. Turn off the heat and let the mixture cool slightly.
  3. Carefully slice the turkey tenderloins lengthwise. I like to slice it twice to open it up, so I have a lot of space to work with. I start at the bottom of the tenderloin (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the turkey. You want to have a flat surface to work on. Once the tenderloins are sliced open, I take a meat tenderizer and pound them out to make them one even layer.
  4. Add half of the onion/pepper mixture to the top of each tenderloin leaving an inch or so around the edges so you can roll it up. Sprinkle each with half of the cheddar cheese.
  5. Tightly roll up the tenderloin and tie it together with kitchen twine if needed.
  6. Place the tenderloins on the baking sheet and roast for 20 to 25 minutes, or until the inside is cooked and reads about 160 degrees F. Let the turkey rest for 10 minutes before slicing.
  7. Serve with the lime black bean salad.

lime black bean salad

  1. Combine all ingredients together in a bowl and stir. This stays great in the fridge for 1 to 2 days!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

These flavors are unreeeeal.

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

My Favorite Turkey Taco Stuffed Peppers!

These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey! Welcome to one of my forever go-to dinners! If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once […]

The post My Favorite Turkey Taco Stuffed Peppers! appeared first on How Sweet Eats.

These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey!

Welcome to one of my forever go-to dinners!

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once a week because we love them so much. They are by far my most instagramm-ed recipe and you guys are always asking for an actual written recipe! So here we are. 

bell peppers ready for roasting

This recipe is going to check all the boxes.

It’s ridiculously flavorful.

You can make it ahead of time!

It’s super satisfying.

And the leftovers are wonderful. 

Plus, it’s good for us and makes for a fabulous healthy meal.

ground turkey taco meat

With the start of the new year comes the search for new, exciting healthy recipes that don’t bore us to tears. I’m right there with you! So, I wanted to share one of mine, with lots of tips and tricks.

I’m super excited to be partnering with Shady Brook Farms to share a few turkey recipes with you this month! Ground turkey is a staple on our shopping list every single week and I have tons of delish ideas up my sleeve. I love their turkey for so many reasons – including that they come from independent family farms and are raised without growth-promoting hormones and antibiotics. 

And what I really love about their ground turkey is that they offer multiple lean points, including my personal favorite 93% lean. Over the last decade or so, I have found that this is KEY to enjoy ground turkey. At 93% lean, there is still enough fat for it to taste fantastic and seamlessly replace ground beef in most recipes. 

The Shady Brook Farms turkey tastes so, so good, is juicy and flavorful and can be used to replicate most of your favorite recipes that use ground meat. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Now for the peppers?

Oooh they are a dream. 

When I say I make these once a week… they are a legit staple in my kitchen. Eddie loves them. The kids love them. I adore them. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

My secret to making these fabulous is to roast the peppers in the oven while you cook the turkey. This adds an extra element of flavor, sweetness and caramelization to the peppers that just doesn’t happen when you roast everything together. The flavors work overtime – you roast the peppers while you make the turkey, then everything comes together quickly!

I use my favorite homemade spice blend to make the ground turkey taco meat. You guys will love it and once you’ve made it, it’s super easy and you won’t  reach for a taco seasoning packet again. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Unbelievably, I don’t NEED cheese on these. If you’d like to add a sprinkling of cheddar to the top, go for it. It does make them extra delicious. But I can honestly say this is one of the ONLY recipes I enjoy without cheese too. They are so flavorful that you really don’t need it! If anything, I like to sprinkle some cotija cheese on top. Or even crush a tortilla chip or two and sprinkle it over the peppers. 

It will come as a shock to exactly no one that what I do love on top is guac! Give me alllll the guac. Or, just a dollop on each pepper and we’re good to go! 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Turkey Taco Stuffed Peppers

Turkey Taco Stuffed Peppers

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

  • 4 bell peppers, (sliced in half lengthwise, seeds removed)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 bell pepper, (diced)
  • 1 shallot, (diced)
  • 1 pound Shady Brook Farms 93% ground turkey
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • ½ cup water
  • 1 teaspoon all-purpose flour
  • shredded sharp cheddar cheese, (freshly grated (optional if you wish))
  • guacamole for serving
  • taco sauce or salsa for drizzling
  • fresh cilantro for serving
  1. Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with the olive oil and sprinkle with the salt, pepper and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
  2. While the peppers are roasting, make the turkey taco meat. Heat a large skillet over medium heat and add the olive oil. Add the diced peppers, shallot and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
  3. Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.
  4. Add the water and flour to a shaker bottle and shake for 30 seconds. Pour the mixture into the tacos, stirring well and cooking for another 5 to 6 minutes, until saucy.
  5. Remove the peppers from the oven. Fill the peppers with the turkey taco mixture.

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Make me the happiest.

The post My Favorite Turkey Taco Stuffed Peppers! appeared first on How Sweet Eats.