Use this stuffed bell pepper recipe as a way to use up leftover cooked turkey or chicken! If you don't like bell peppers, the filling can be stuffed into pre-baked delicata squash halves instead! Serve with a large romaine lettuce salad for an easy, balanced meal.
Preparation Note
You'll need pre-cooked short grain brown rice for this recipe. I prefer to cook 2 cups of rice at one time so I can have leftovers for quick breakfast stir-fries.
Ingredients
6 medium
red bell peppers
2 tablespoons
extra virgin olive oil
1 small
white onion
8 ounces
white button mushrooms
chopped
3 cloves
garlic
crushed
2 teaspoons
Italian seasoning
1 teaspoons
Herbamare
½ teaspoons
black pepper
2 cups
cooked
short grain brown rice
3 cups
cooked turkey
chopped
2 tablespoons
tomato paste
¼ cups
parsley
chopped
1½ cups
shredded
mozzarella cheese
(divided)
