Stuffed Bell Peppers with Turkey and Bulgur
Halved bell peppers stuffed with ground turkey and bulgur, baked in a garlic tomato sauce.
- Time
- 55 min
- Serving
- 432 kcal
- Ingredients
- ≈ $3.18
- Protein
- 31 g
Ingredients
- 1 Bell peppers≈ $6.00 per kg 200 g
- 2 Ground turkeypack 500 g ≈ $5.50 120 g
- 3 Bulgurpack 500 g ≈ $3.00 30 g
- 4 Onions≈ $1.60 per kg 40 g
- 5 Canned tomatoespack 400 g ≈ $1.30 120 g
- 6 Garlic≈ $10.00 per kg 3 g
- 7 Olive oil 5 ml
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Rinse bulgur3, then cover with boiling water at a 1:2 ratio, let sit for 15 minutes, then cool.
Cut bell1 peppers in half lengthwise and remove seeds. Finely chop onion4 and mince garlic6.
Mix ground2 turkey with bulgur3, onion4, half the oil, salt, and pepper until combined, then tightly pack into pepper halves.
Mash tomatoes with garlic6 and remaining oil, season with salt, pour into a baking dish, and arrange peppers on top.
Cover dish with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake 10 more minutes until filling is firm and juices run clear.
Let rest 5 minutes before serving hot.
Tips
- Why it works
- Pack the filling firmly so the peppers hold their shape and don’t split open while baking. Loose filling will spill out.
- Substitutions
- Use quinoa instead of bulgur (30g) for a nuttier texture; swap turkey for ground chicken (120g) if preferred.
- Common mistakes
- Overfilling peppers causes them to burst. Check if the halves bulge visibly before baking.
- Storing and reheating
- Lasts 3 days in the fridge; reheat covered in sauce at 180°C for 15 minutes. Freeze without sauce for 3 months.
- Serve with
- Pair with a simple green salad and crusty bread for a balanced family dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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