The key to the best stuffed peppers is a good sauce…and some extra veggies! A crowd-please twist on classic Italian stuffed peppers using riced veggies in place of traditional rice.
Preheat oven to 375°F. Cook ground turkey, onion and garlic 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute. Season with salt and pepper. Stir in cooked Green Giant® Riced Veggies Red Lentil, Green Pea & Chickpea Trio, Victoria® Marinara Sauce, ½ cup mozzarella cheese and Parmesan cheese. Evenly fill pepper halves with turkey mixture. Cover and bake 25 minutes.
Remove cover, sprinkle with remaining mozzarella cheese and bake 5 minutes.