The key to the best stuffed peppers is a good sauce…and some extra veggies! A crowd-please twist on classic Italian stuffed peppers using riced veggies in place of traditional rice.
3/4 pound ground turkey or chicken
1 small onion, chopped
2 cloves garlic, minced
3 cups baby spinach
1 package Green Giant® Riced Veggies Spicy Mexican Blend, cooked according to package directions
2 cups Victoria® Marinara Sauce
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
4 medium bell peppers, halved lengthwise and seeded
Preheat oven to 375°F. Cook ground turkey, onion and garlic 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute. Season with salt and pepper.
Stir in cooked Green Giant® Riced Veggies Spicy Mexican Blend, Victoria® Marinara Sauce, ½ cup mozzarella cheese and Parmesan cheese.
Evenly fill pepper halves with turkey mixture. Cover and bake 25 minutes.
Remove cover, sprinkle with remaining mozzarella cheese and bake 5 minutes.
