Stuffed Peppers with Ground Turkey and Veggies

Picture this, it’s Tuesday night, the Housewives are on, and you’re indulging in the gooey goodness of stuffed peppers with ground turkey and veggies. The best part? It’s guilt free, because they’re cooked with heart-healthy not butter (the peppers, not the housewives).

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Prep time
10 min
Cooking time
40 min
Servings
Portions 4

Ingredients

2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread
8 ounces mushrooms, chopped
2 cloves garlic, minced
3/4 pound lean ground turkey breast or chicken
3 cups baby spinach
2 cups cooked brown rice
2 cups reduced sodium pasta sauce
1/2 cup reduced fat mozzarella, shredded
4 medium bell peppers, halved lengthwise and seeded

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

Preheat oven to 400 degrees. Melt I Can’t Believe It’s Not Butter! Spread in large skillet and cook mushrooms and garlic 4 minutes or until tender.
Add turkey and cook 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute or until wilted. Stir in rice and pasta sauce.
Arrange pepper halves in large baking dish. Evenly fill pepper halves with turkey mixture. Add 1/2 cup water to bottom of baking dish. Cover dish with aluminum foil and bake 25 minutes.
Remove foil, sprinkle with mozzarella cheese and bake 5 minutes.

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Stuffed Peppers with Ground Turkey and Veggies