Old world flavors of stuffed roasted Italian peppers tantalize the taste buds, calling you home to comfort food. Healthy and nutrient dense, every Italian family I know has at least one stuffed pepper recipe passed down for generations. It’s been around for centuries for a reason. Allow me to show you my special steps to creating a wonderful, family friendly recipe. It’s a great way to introduce vegetables to children. They will love the stuffing and may get bits of the pepper on their fork and begin to love them. Introducing a variety of vegetables early on can be the key to unlocking a healthy mediterranean diet for a lifetime. However, at any age it is never too late to start a healthier way of life. Eating foods rich in nutrients is so important for everyone.
I will show you step by step how simple and easy you can make the ground turkey filling ahead of time and store it in the freezer for an outstanding mid week meal in minutes. A great way to create layers of flavor is to roast your peppers just over half way to give a really extra special care factor without any fuss at all.
My healthy ground turkey filling begins with a soffritto. The important base for many Italian recipes. Chopped onions, celery and carrots saute in olive oil. Then at the right time add in the garlic, fresh herbs, fire roasted tomatoes, Asiago cheese, parsley combine with the sauted fresh ground turkey. This make ahead meal-prep trick will allow you a quick ten minutes total assembly time during a busy weeknight. I will continue to show you in other blog posts the endless ways to use it to make your life easier with so many recipes on those busy nights when you need a plan of action.
These wonderful stuffed peppers are the first introduction to cutting and cooking a meal in less than half the time it would normally take. Without sacrificing it’s nutritional importance and deliciousness no matter how busy life can get.
Roasted Stuffed Italian Peppers with Asiago Cheese and Ground Turkey Soffritto
Ingredients
- 4 cups Soffritto with ground turkey (see meal prep recipe)
- 1 cup Asiago Cheese Grated
- 1 cup crushed tomatoes
- 3 tbsp olive oil
- 8 Bell peppers washed and cored
- 1 cup your choice of rice
- 1/2 tsp salt
Instructions
- Clean, core and dry all peppers, pre-heat broiler to Hi use olive oil by rubbing the peppers very well all over and coating them. Place on cookie sheet and roast for about 20 min turning them half way thru broiling to create an even roasted look. Remove and allow to cool.
- As Peppers are cooling begin to assemble your stuffing. In a bowl put your soffritto ground turnkey filling, add the crushed tomatoes, mozzarella, and asiago cheese. Mix gently with a large spoon. In a side bowl with your rice, you will add 1 cup if the turkey soffritto filling, then mix well with spoon to combine. Now you have two filling ready in minutes. one is lower carb and the other is the combo of meat and rice.
- Pre-heat oven to 375*, begin to gently stuff all your peppers with a spoon, lightly packing and filling them to the top. Place each one in a baking dish standing up. Be sure to lightly brush olive oil at the bottom of the baking dish before placing peppers in. View video to see how I assemble my dish. Cover with foil and bake for 30 minutes. Last 5 min take off foil and and a little bit of mozzarella cheese to each top for a nice presentation. Remove from oven allow to cool ten minutes and ready to serve.
Notes
This is also a great dish to meal-prep ahead of time. Whip it up on Sunday for an easy and healthy lunch you can quickly heat up for a few days.
