NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey (93% lean)

2 large bell peppers

0.25 cup cooked brown rice

0.25 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 cup diced yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp tomato puree

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in the baking dish.

• 3

  In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spoon, and cook until completely browned and no longer pink.

• 5

  Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, mixing until well combined and heated through.

• 6

  Remove from heat and fold in the fresh chopped parsley.

• 7

  Spoon the turkey and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.

• 8

  Sprinkle the grated parmesan cheese evenly over the top of each stuffed pepper.

• 9

  Pour 2 tablespoons of water into the bottom of the baking dish to help steam the peppers, then cover the dish tightly with foil.

• 10

  Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is golden.