Italian Pesto Stuffed Peppers

Italian Pesto Stuffed Peppers

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 LBS GROUND CHICKEN OR TURKEY
  • 1 TBSP GARLIC POWDER
  • 4 RED, ORANGE OR YELLOW PEPPERS WITH TOPS REMOVED
  • ½ CUP UNCOOKED BASMATI RICE
  • 2 CUPS OF SPINACH, CHOPPED
  • 1 CUP SHREDDED CARROTS, CHOPPED
  • 1 CUP PINEAPPLE SALSA OR FLAVOR OF CHOICE
  • 1 CAN SALT FREE FIRE ROASTED TOMATOES
  • MOZZARELLA CHEESE (OPTIONAL FOR TOPPING)

Directions

  • Preheat oven to 400 degrees.
  • Next, prepare rice according to package instructions. You will need ½ cup uncooked basmati rice.
  • While waiting for rice to cook, heat a large skillet over medium high heat. – Spray with a non stick cooking spray and add meat to skillet. Season with garlic powder. Continue to occasionally stir meat until most of the pink of the meat has darkened.
  • Next, add can of tomatoes, 1 cup of salsa, chopped spinach and carrots and rice.
  • Now add peppers to an oven proof cooking dish with the opening of the pepper upright. Add meat mixture to each pepper. Any extra mixture can be added to cooking dish, between the peppers.
  • Cook uncovered for 25 minutes. Add mozzarella cheese to the top of each pepper the last 3 minutes of cooking if desired.

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