Stuffed Peppers with Goat Cheese

Melted goat cheese? Why have I never melted goat cheese before? This smells (and tastes) divine. It is a simple make-ahead recipe too, which I love to do on Sundays to make weeknights easier. Just make the filling, stuff the peppers, and refrigerate. Pop them in the oven on the night you’re ready to serve them and poof – instant dinner.  Please try it with the goat cheese before you get all crazy substituting the cheese. The goat really makes this recipe.

Stuffed Peppers with Goat Cheese
Serves 4-6
Inspired by Part Time Housewife

What I used:

  • 2 tbsp olive oil
  • 4-6 bell peppers
  • 4 oz mushrooms, diced
  • 1 onion, diced
  • 7 cloves of garlic, minced or grated
  • 1 1/3 pound 93% lean ground turkey
  • 16 oz can tomato sauce
  • 16 oz can italian stewed tomatoes (watch the labels for added sugar/sugar content)
  • 1 cup cooked brown rice (I HATE cooking rice thus I LOVE the frozen brown rice from Trader Joe’s!)
  • 1 tbsp worcestershire sauce
  • 1/2 cup low-fat sour cream
  • salt and pepper
  • 8 oz crumbled goat cheese

What I did:

  1. Preheat oven to 350. Cut the stem out of the peppers and hollow out either the top or side of the pepper. Set aside.
  2. Heat the olive oil in a dutch oven or deep-sided saute pan over medium-high heat. Add the onions, season with salt, and cook for 6-7 minutes until tender. Add the garlic and mushrooms, season again with a little salt and pepper, and saute for a couple of minutes until fragrant. Add the ground turkey and crumble until browned. Add in the tomato sauce, stewed tomatoes, worcestershire, sour cream, and rice. Season generously with salt and pepper.
  3. Spoon the filling into the peppers and top with goat cheese. Bake covered with foil for 30 minutes, then remove the foil and bake uncovered for another 30 minutes.

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