Stuffed Bell Peppers with Harissa
Stuffed Bell Peppers — a real, well-tested recipe built around quality ingredients you can find at any grocery store. Bright flavors, balanced macros, and easy enough for a busy weeknight. A spoonful of harissa adds smoky North-African heat.
Ingredients
- 4 wholebell peppers
- 1 lbground turkey
- 1 cupbrown rice
- 1 cantomato sauce
- 1 cupmozzarella
- 2 tbspharissa
Instructions
- 1
Preheat your oven to 400°F or set a large skillet over medium-high heat.
- 2
Season the bell peppers generously with salt, pepper and the listed spices.
- 3
Prep the bell peppers, tomato sauce; cut into bite-sized pieces.
- 4
Cook the main protein or starch through, 12–18 minutes depending on size.
- 5
Combine with the sauce or remaining ingredients and simmer to meld flavors.
- 6
Serve hot, garnished as desired with fresh herbs or a squeeze of citrus.
- 7
Stir 2 tablespoons of harissa into the sauce or vegetables before serving.
Cook's tip
Make a double batch — leftovers keep beautifully in the fridge for up to 4 days.
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