Turkey Stuffed Bell Peppers

As if we haven’t had enough turkey this time of year, here is yet another reason to chow down on the nutrient rich and protein packed poultry.

 

  • 4 large red bell peppers
  • ½ Tbsp. olive oil
  • olive oil cooking spray
  • ½ cup diced onion
  • ½ cup diced red bell pepper (use the tops of your bell peppers)
  • 1 cup brown rice (may omit or substitute with another grain)
  • 2 garlic cloves minced
  • 3lb package of ground turkey
  • 1 tsp. salt
  • ¾ tsp. pepper
  • 1 cup no salt added tomato sauce
  • 4 slices part skim mozzarella (may omit)

 

Directions:

  1. Preheat oven to 350 degrees
  2. Cut the tops off bell peppers and remove the seeds
  3. Place peppers in a large pot of boiling water and boil until tender (about 3 minutes)
  4. Remove peppers from the water and set aside on a plate
  5. In a separate pot cook rice according to its instructions
  6. Coat a large skillet with cooking spray and on medium heat add in olive oil
  7. Sauté diced onions and bell pepper in the same pan cooking until the peppers are tender and the onions are translucent
  8. Add ground turkey, garlic, salt, and pepper to the onion pepper mixture. Cook until the turkey has browned breaking it apart in the pan with a spatula.
  9. Mix in brown rice and tomato sauce
  10. Place bell peppers onto a baking sheet and fill each with ½ cup of the ground turkey rice mixture
  11. Bake for 5 minutes, remove from oven, top each with a slice of cheese and bake again until the cheese has melted.

 

NOTE: After baking them I put the broiler on for a few minutes to crisp up the cheese a bit. If you do this watch your peppers veryyyy closely!

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