Name: Garlic herb turkey stuffed peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 2 tbsp white rice; 1 1/2 large red bell peppers, halved lengthwise and seeded; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 2 3/4 tsp tomato paste; 1/2 tsp dried parsley; 1 tsp dried oregano; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1/3 cup water

Instructions

Prep 20 min · Cook 40 min

Preheat your oven to 400°F. In a small saucepan, combine the rice with about two-thirds of the water. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Let it rest, covered, for 5 minutes.
Heat the olive oil in a skillet over medium heat. Add the onion and a pinch of the salt. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Add the ground turkey to the skillet. Break it up with a spoon and cook until no longer pink. Stir in the tomato paste, dried parsley, oregano, thyme, black pepper, the remaining water, and the rest of the salt. Simmer for 2 minutes until moist and combined. Fold in the cooked rice. Done when is no longer pink, 165°F.
Place the bell pepper halves cut-side up in a small baking dish. Spoon the turkey and rice filling into the pepper cavities, mounding it slightly. Pour 1 tablespoon of water into the bottom of the dish and cover tightly with foil. Bake for 30 minutes until the peppers are tender. Done when a knife slides easily into the pepper.

Nutrition

Ingredients

Instructions

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