Stuffed Peppers - Lasagna Style

Ground Turkey Stuffed Peppers (Lasagna-Style — No Noodles!)

Serves: 6–8 (Makes 6 large or 8 medium peppers)

Description: A hearty, cheesy, high-protein dish that’s perfect for meal prep and tastes even better the next day. This lasagna-inspired stuffed pepper recipe brings comfort food to a new level without noodles.

Ingredients

For the Filling

•  6–8 bell peppers (red, yellow, or orange)

•  2 tbsp olive oil

•  1 large white onion, finely diced

•  1 tsp jarred minced garlic (essential for flavour)

•  1 lb ground turkey

•  1 package Dainty Chinese-style rice

•  2 ½ cups favourite pasta sauce (e.g., ricotta-based, one full glass jar)

•  4 heaping tbsp cream cheese

•  1 ½ cups shredded marble cheese, divided

•  Cottage cheese (1–2 tbsp per pepper, for layering)

Spices (Adjust to Taste)

•  ½–1 tsp garlic powder

•  ½–1 tsp Italian seasoning

•  ½–1 tsp cumin

•  ½–1 tsp parsley

•  ½–1 tsp kosher salt

Instructions

1.  Preheat Oven: Set oven to 425°F (220°C).

2.  Prepare Peppers: Slice tops off bell peppers, remove seeds and membranes, and place upright in a baking dish. Use tops of peppers for balance if needed or slice off a small amount of the bottom of the pepper to flatten.

3.  Sauté Aromatics: Heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion and sauté until soft and golden, about 10-15 minutes. Add minced garlic and cook until fragrant, about 1 minute.

4.  Cook Turkey: In a separate pan, brown ground turkey until fully cooked. Drain excess liquid.

5.  Cook Rice: Prepare Dainty Chinese-style rice in separate pan according to package instructions.

6.  Combine Filling: In the pan with the cooked turkey, add the sautéed onion and garlic, pasta sauce, cooked rice, cream cheese, a handful of shredded marble cheese, and spices. Stir until creamy and heated through.

7.  Stuff Peppers: Layer each pepper as follows:

        •  Scoop of meat mixture

        •  1–2 tbsp cottage cheese

        •  Another scoop of meat mixture

        •  Another 1–2 tbsp cottage cheese

        •  Final layer of meat mixture

8.  Top with Cheese: Sprinkle remaining marble cheese generously over each pepper.

9.  Bake: Bake for 20 minutes, until cheese is golden and bubbly and peppers are slightly soft but hold their shape.

10.  Cool and Serve: Let peppers cool for 10 minutes before serving.

Notes

•  These stuffed peppers reheat beautifully, making them ideal for prepping lunches or dinners in advance.

•  Store in an airtight container in the refrigerator for up to 4 days.