So, I do not really care for peppers much. I mean, I’ll eat them if they’re in something, but to actually eat a pepper? Nah, I’m all set.
I’ve been making this stuffed pepper filling for awhile now, and honestly, I’ll just eat a dish of it all by itself. But then someone suggested putting it into portobello mushroom caps, and I realized holy crap, that’s genius!!
So, there I was, in the grocery store, and spied perfectly packaged pairs of portobellos sitting there, just waiting for something yummy to be made with them! I grabbed a package, and struck with a bit more inspiration, I grabbed a container of spiralized zucchini. It makes a great addition to pretty much everything, for flavor, extra veggie nutrition and helps the recipe stretch a bit more.

Snag your downloadable here
Here’s how to make it happen:

Stuffed Not Peppers

Ingredients
1 pound ground turkey
1 chopped onion
2 shredded carrots
1 clove garlic, minced
½ teaspoon salt
1 cup cooked brown rice
1 – 15 ounce can fire-roasted tomatoes
1 container spiralized zucchini
6 portobello mushroom caps
Nutritional yeast
Dairy free cheese of choice
Instructions:
Brown ground turkey with garlic, onion and salt.
Add remaining ingredients and cook for another 30 minutes to allow flavors to develop.

Rinse mushroom caps and scrape gills and stems away. Heat oven to 350 and roast inside up 10-12 minutes until tender. Drain accumulated moisture. Top mushrooms with dairy-free cheese (if desired) and filling mixture. Sprinkle with nutritional yeast and bake 15-20 minutes.

Like I said, I love this filling in a bowl by itself, especially with the zucchini noodles. You could absolutely stuff peppers with it. Or instead of spiralized zucchini, make some zucchini boats.
Give it a try and be creative–I’d love to hear what you put in it and what you put it on!