There is something soothing about sitting down to comfort food during these tough times, plus they are also inexpensive and easy to make. Turkey is a healthy alternative to beef, but tends to be drier so the pasta sauce gives needed moisture without being greasy.
I used to stuff my peppers by cutting off the top with the stem but have found that by slicing them lengthwise the meat mixture heats quicker which allows the peppers to remain firm instead of getting mushy. (Plus they don’t tip over in the pan and are also easier to cut and eat.)
These make a nice, low-carb meal with added hidden veggies and a side salad rounds it out nicely. Bell peppers are high in vitamin C, with a single one providing over 150% of the recommended daily intake. They also provide vitamin K1, E and A, and folate and potassium.
Variations: You can use whatever color bell peppers you like or be really creative and mix it up with red, orange, yellow and green for a pretty presentation! You can also use red tomatoes instead of the yellow that I used (it’s what I had on hand), kale instead of spinach (which I absolutely detest!), different types of shredded cheese and different flavors of pasta sauce. You could also use straight up tomato sauce but would need to add some herbs to make it more flavorful.