Stuffed Bell Peppers with Lean Turkey Pepperoni and Melty Mozzarella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stuffed Bell Peppers with Lean Turkey Pepperoni and Melty Mozzarella

YOUR SOLIN GENERATED RECIPE

Stuffed Bell Peppers with Lean Turkey Pepperoni and Melty Mozzarella

Savor a delightful balance of savory lean turkey pepperoni and a sprinkle of melty mozzarella nestled inside a vibrant, lightly roasted bell pepper. Enhanced with lean ground turkey and a touch of tomato sauce, this dish offers a satisfying medley of textures and flavors perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

375kcal
Protein
43.6g
Fat
17.5g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

3 oz lean turkey pepperoni

2 oz lean ground turkey

2 oz part-skim mozzarella cheese

1/4 cup tomato sauce

1 clove garlic

2 tbsp onion

1 tsp basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes, reserving the top for presentation if desired.

  • 3

    In a skillet over medium heat, sauté the chopped garlic and onions in a small amount of cooking spray or water until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until it is just browned. Stir in the diced lean turkey pepperoni and allow it to heat through.

  • 5

    Mix in the tomato sauce and basil, then season with salt and pepper. Allow the mixture to simmer for a couple of minutes.

  • 6

    Remove the skillet from heat and fold in most of the shredded mozzarella cheese, reserving a little for topping.

  • 7

    Fill the bell pepper with the turkey mixture, then top with the remaining mozzarella cheese.

  • 8

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and lightly browned.

  • 9

    Serve warm, garnished with the pepper top if reserved.

Stuffed Bell Peppers with Lean Turkey Pepperoni and Melty Mozzarella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stuffed Bell Peppers with Lean Turkey Pepperoni and Melty Mozzarella

YOUR SOLIN GENERATED RECIPE

Stuffed Bell Peppers with Lean Turkey Pepperoni and Melty Mozzarella

Savor a delightful balance of savory lean turkey pepperoni and a sprinkle of melty mozzarella nestled inside a vibrant, lightly roasted bell pepper. Enhanced with lean ground turkey and a touch of tomato sauce, this dish offers a satisfying medley of textures and flavors perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

375kcal
Protein
43.6g
Fat
17.5g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

3 oz lean turkey pepperoni

2 oz lean ground turkey

2 oz part-skim mozzarella cheese

1/4 cup tomato sauce

1 clove garlic

2 tbsp onion

1 tsp basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes, reserving the top for presentation if desired.

  • 3

    In a skillet over medium heat, sauté the chopped garlic and onions in a small amount of cooking spray or water until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until it is just browned. Stir in the diced lean turkey pepperoni and allow it to heat through.

  • 5

    Mix in the tomato sauce and basil, then season with salt and pepper. Allow the mixture to simmer for a couple of minutes.

  • 6

    Remove the skillet from heat and fold in most of the shredded mozzarella cheese, reserving a little for topping.

  • 7

    Fill the bell pepper with the turkey mixture, then top with the remaining mozzarella cheese.

  • 8

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and lightly browned.

  • 9

    Serve warm, garnished with the pepper top if reserved.