Sometimes getting vegetables into my family is an incredibly hard task! I am dealing with picky eaters who only love carrot sticks and ranch dip. I have been trying to introduce vegetables in different ways at dinner and this recipe made it easy!
My little ones loved that the peppers were bright colors and I we talked about how these peppers are sweet instead of hot before we served them up!
These are a great low-carb alternative to regular lasagna – it has all the same flavors, just without all the noodles. Serve it with our Italian Fresh Green Salad and dinner is done!
If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!
Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
Cut each green bell pepper in half and remove the seeds.
Lay the peppers on the prepared pan and bake for 20 minutes in preheated oven.
In a large skillet, brown ground turkey and diced onion until turkey is no longer pink.
Mix in spaghetti sauce, Italian seasoning, and red pepper flakes and let simmer over low heat for 5 minutes.
Remove peppers from oven and spread a little bit of ricotta cheese in each pepper.
Add a scoop of the prepared meat sauce in each pepper, then top with mozzarella cheese and Parmesan cheese. Sprinkle the fresh parsley on top. Bake for an additional 15-20 minutes in the oven or until cheese is melted and bubbly.