Stuffed Pepperz

The other day, my sister accidentally bought too many red and green peppers and we didn’t know what to do with them. What the heck do you do with 8 green or red peppers? Salad sounded pretty boring, to be honest. We could hear our grandma’s voice was in our heads telling us that each one of those peppers was money, and if we didn’t eat them then money was being wasted (Thanks, Grandma!). So the moral of the story is, it might look like there’s not much food left in the fridge at times, but most times its easy to mix and match veggies and meat/protein and make something that can last you a couple days. We bought some ground turkey (has less fat than beef) and orzo (I prefer this to rice), and 30 minutes later we had lunch and dinner for the next 3 days!



  • Orzo ($1.00)
  • Bell peppers (I made 8 of them with the 1 package of ground turkey) ($10.00)
  • 93% Lean ground turkey breast (make sure it says breast on it, if it says just turkey, you don’t really know what’s in there) ($3.50)
  • Low Sodium Worcestershire sauce ($4.59, but will last you a longggg time)
  • Garlic powder
  • Onion powder
  • Shredded cheese of your choosing


  1. Preheat oven to 350F
  2. Make the orzo according to instructions on the box: Boil water, add a pinch of salt, add orzo when water starts boiling and keep in for 7-8 minutes. Drain and add a splash of olive oil (keeps the orzo from sticking together).
  3. Cut the tops of the bell peppers off and hollow out the inside of the pepper (remove the seeds, when they cook they can taste weird). Set aside.
  4. Put the ground turkey in a mixing bowl. Add 1 tablespoon of Low Sodium Worcestershire sauce, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of Italian seasoning, a sprinkle of paprika and mix all together.
  5. Add a tablespoon of olive oil on a non-stick pan on medium heat. Add the turkey with the seasoning once the pan has taken some time to warm and stir the turkey until it’s cooked (no more pink). 
  6. Line a baking sheet with aluminum foil. Place the peppers with the hollowed-side facing up. If a pepper has a hard time standing, can cut part of the bottom to make sure the bottom of the pepper is flat. 
  7. Fill each pepper with orzo, cooked ground turkey, and sprinkle some shredded cheese on top.
  8. Bake the peppers for 45 minutes, or until the peppers look a little softer. You can use a fork to see how soft the peppers are. You’re looking for them to be strong enough to stand but soft enough that they aren’t super crunchy.
  9. After this, you’re done! You have a stuffed pepper. I like to warm up some marinara sauce in a small bowl and add it on top when I am ready to eat.

For the two of us, this meal lasted us a couple days. Not bad for less than $20! And it’s easy to pack for work, can easily be re-warmed, and you’re getting a good balance of vegetables, protein, and some carbs (they’re not always a bad thing). Enjoy!


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