Stuffed Peppers with Ground Turkey and Veggies
Stuffed Peppers with Ground Turkey and Veggies
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- 10 min
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Prep time - 40 min
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Cooking time - Portions 4
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Servings
Ingredients
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2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread
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- 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)
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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