Freezer-Friendly Stuffed Peppers
Classic stuffed peppers with ground turkey, rice, and cheese that freeze and reheat perfectly. Make a big batch for future no-microwave oven dinners.
PROTEIN 28g
CALORIES 360
P:E RATIO 7.8
TIME 60m
YIELD 6
P:E 7.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
6 large bell peppers, tops cut and seeded FLAVOR
1.5 lbs ground turkey 28G PROTEIN
1.5 cups cooked rice CARB BASE
1 can diced tomatoes PRODUCE
1 cup shredded Mexican cheese DAIRY
1 tsp Italian seasoning FLAVOR
1/2 tsp garlic powder FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate cooked for up to 4 days. Freeze uncooked or cooked for up to 3 months.
- Batching: Choose peppers that stand upright — trim the bottoms flat if needed.
- Reheat: Oven at 350°F for 15-20 minutes from refrigerated. From frozen: 375°F for 55-60 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Brown ground turkey in a skillet with garlic powder, Italian seasoning, salt, and pepper.
02
THE MACRO PREP
Mix in cooked rice, diced tomatoes, and half the cheese.
03
THE MACRO PREP
Stuff mixture into prepared bell peppers.
04
THE ASSEMBLY
To freeze: wrap each pepper individually in plastic wrap then foil. Freeze up to 3 months.
05
STEP 5
To cook fresh: place in baking dish, bake 350°F for 30-35 minutes. Top with remaining cheese last 5 minutes.
06
STEP 6
From frozen: bake at 375°F for 55-60 minutes until heated through.