YOUR SOLIN GENERATED RECIPE
Golden Turkey and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground turkey and brown rice, finished with a dollop of cool, creamy Greek yogurt.
INGREDIENTS
5 oz ground turkey
2 large bell peppers
0.17 cup cooked brown rice
0.25 cup tomato puree
0.25 cup yellow onion
0.25 tsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.25 cup nonfat Greek yogurt
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in the baking dish.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until translucent.
Add the minced garlic and ground turkey to the skillet, cooking until the turkey is browned and cooked through.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano until well combined and heated through.
Spoon the turkey and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender.
Serve the peppers warm, topped with a dollop of cool nonfat Greek yogurt for added creaminess.