Healthy Stuffed Pepper Bolognese with Veggies: A Flavorful Low-Carb Delight

Stuffed Pepper Bolognese with Veggies

By: The Feisty Italian

                                                        

If you’re like me and love to eat, you’ve come to the right place! If you’ve been following my blog, you know I've been searching for lightened-up, healthier options for classic Italian dishes. Eating healthy doesn’t have to mean bland, flavorless meals. I’m always on the lookout for, and creating more nutritious alternatives. Diets suck, but they don’t have to! Today, I’m excited to share my recipe for Stuffed Pepper Bolognese with Veggies—a flavorful, satisfying dish that’s as healthy as it is delicious. Let’s dive in!

Recipe:

• 1-1.25 lbs of ground turkey meat
• 2 cans of tomato paste
• ½ white or yellow onion (diced)
• 1 large tomato (beefsteak, vine-ripe, or 2 plum, diced)
• ¾ cup of milk
• 1 tablespoon of butter
• ¼ cup of Parmesan cheese
• 1-2 carrots
• 2 bell peppers
• 1 cup broccoli
• 1 cup cauliflower
• ½ cup diced bell pepper
• ¼ cup low-fat mozzarella cheese

Seasonings:

• Basil, parsley, garlic, salt, and pepper

For the Veggies:

1. Preheat your oven to 425°F. On a baking sheet, arrange the carrots, broccoli, and cauliflower. Slice the tops off the bell peppers and remove the seeds. (You can dice up the tops and add them to the sauce as well.) Return the peppers to the pan
2. Drizzle olive oil over your veggies and sprinkle with salt and pepper to taste. Roast in the oven for 30 minutes.

Feel free to use any veggies you have on hand. This recipe is versatile, so you can add mushrooms, onions, or garlic powder to the mix.

For the Sauce:

1. In a deep sauté pan, add just enough olive oil to coat the pan after rotating it.
2. Add your ground turkey meat and brown it. Then, remove the meat and discard the liquid.
3. Return the pan to the stove and add a little more olive oil along with the butter. Add the diced onions and sauté for 3 minutes, then add garlic to taste.
4. Stir in the tomato paste and milk, whisking to combine. (You can add more milk or chicken stock for a thinner consistency.)
5. Return the browned meat, diced tomatoes, and roasted veggies to the pan.
6. Add the Parmesan cheese and seasonings to taste (I recommend going heavy on the basil). Cover the pan and let the sauce simmer on low for 30 minutes, stirring often.
7. Once the sauce is ready, fill the roasted bell peppers with the bolognese mixture and top with mozzarella cheese. Reduce the oven to 170°F (or set to warm) and place the stuffed peppers back in the oven to melt the cheese.
8. Sprinkle with parsley and enjoy!

This Stuffed Pepper Bolognese with Veggies is a great way to enjoy a hearty, Italian-inspired meal without the extra calories. Give it a try, and you might just find a new favorite!