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Stuffed Bell Peppers

Posted Sep 24 2010 3:53pm

On my post this week, I mentioned about eating colorful foods and mentioned that I was having stuffed bell peppers for dinner. You can read more about it here .

I have been wanting to make this recipe ever since my trip to Costco where I had an early surprise and saw Santa.

Here is the recipe. Hope you try it. I had plenty of leftovers and created a few meals from this batch.

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This recipe was adapted from a combination of cookbook and online recipes. You can work around this recipe and substitute the ingredients with whatever you have on hand.


  • 3 Bell Peppers
  • 1.25 lb (1 pack) lean ground turkey (or whichever meat you prefer)
  • 1 cup cooked brown rice
  • 1/2 cup salsa
  • 1 large onion, diced
  • 2 cups of frozen chopped spinach (defrost and drain before putting it in the mix) or any veggies you prefer.
  • 1 package taco seasoning (I used Bearitos brand)
  • 1/3 cup egg whites
  • 2 eggs
  • 3/4 cup marinara sauce (I used Trajer Joe’s brand)
  • fresh ground pepper and sea salt
  • 2 tbsp Garlic Gold nuggets

Combine all the ingredients in a bowl and stuffed the bell peppers.  Place peppers in a non-stick pan and bake for 50 minutes at 350 degrees.

The cooking time might vary depending on the size of your peppers. You know when it’s done when the stuffing forms a crust and turns into a darker brown color.

Below are some of the pictures of the ingredients.

Ground turkey and taco seasoning

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Add salsa

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Add egg whites, eggs and onions

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Add brown rice

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Add marinara sauce, drained frozen spinach, fresh black pepper, sea salt and Garlic Gold.

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Garlic Gold sent me some samples of their products to try. For this recipe, I used the original Garlic Gold Nuggets but I’m sure any of the nuggets would be fine.

To substitute for the Garlic Gold nuggets,  you can use minced garlic to taste.

Garlic goodness. I love garlic and the aroma from the nuggets smelled really good.

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After you combine all ingredients, stuff the mix into the bell peppers. I slice the bell peppers in half because it’s easier to handle, good for portion control and quicker cooking time.

Line them up on a non-stick pan.

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Before going in the oven.

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After baking.

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I had extra meat stuffing so I put them on a muffin tin and made about 7 meat muffins or you can use the extra stuffing and bake as mini-meatloaf

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