These Stuffed peppers 🌶 are seriously good, and a perfect transition to Fall fare! Packed with flavor, you won’t believe that they are gluten free, grain free dairy free and low FODMAP!
If you do not have these dietary restrictions, feel free to use brown rice, and your favorite marinara and mozzarella cheese!
4 Large Red Bell Peppers
1 lb package Ground Turkey
1 package Banza Chickpea Rice cooked according to package instructions
1 Jar Fody Marinara Sauce
Salt, pepper and dried oregano to taste
Shredded dairy free mozzarella cheese for sprinkling on top (I used Violife)
Preheat oven to 350 degrees
Spray a large pan with olive oil and add ground turkey, making sure to break it up as it cooks to avoid large clumps.
Add salt, pepper and oregano to taste
** If you can tolerate onion & garlic, add a clove of minced garlic and about 1/4 cup of diced onion in with the browned meat until soft**
While the turkey is cooking, wash your bell peppers, remove the tops and scoop out the seeds.
Place peppers in a shallow pan of water (about 1/4 of the way full). Boil peppers for about 5 minutes to soften them up before baking. Remove from pan and place in a glass baking dish.
Once the turkey is browned, add in the cooked Banza rice and mix to combine. Add marinara sauce and season with more salt & pepper to taste.
Scoop turkey & rice mixture into each pepper. Top with shredded mozzarella.
Place baking dish in the oven for 15-20 minutes, until cheese is slightly browned.
Leftovers make great lunches! Just pop a stuffed pepper in the microwave to reheat.