Turkey Meatball-Stuffed Peppers
A high-protein dinner from your Week 3 FareRx bag - about 17g carb and 22g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The pepper shell stands in for a starchy base, so this stays high-protein and low-carb while still eating like a full meal.
Ingredients
- •1 large bell pepper, halved and seeded
- •4 turkey meatballs, broken up
- •1 oz provolone
- •2 cloves garlic, minced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Heat the oven to 400F. Rub the pepper halves with olive oil and set them in a baking dish.
- 02
Mix the broken-up meatballs with the garlic and pack into the pepper halves.
- 03
Cover and bake 20 minutes until the peppers soften.
- 04
Top with provolone and bake uncovered until melted and golden.
Dietitian’s notes
- →Break the meatballs up so they pack into the pepper halves evenly.
- →Cover the dish for most of the bake so the peppers soften, then uncover to melt and brown the cheese.
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