Name: Beef and rice stuffed peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 2 green bell peppers, halved lengthwise and seeded; 6 oz 99% lean ground turkey; 1/4 cup jasmine rice; 1/2 cup water; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1/3 cup canned tomato sauce; 1 1/2 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil

Instructions

Prep 20 min · Cook 35 min

Preheat the oven to 375°F. Combine the rice, 1/3 cup of water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let stand covered for 5 minutes.
While the rice simmers, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground turkey and garlic, breaking the meat apart until no longer pink. Stir in half the tomato sauce, the Italian seasoning, 1/4 teaspoon of the salt, and the black pepper. Done when meat is browned, 165°F.
Stir the cooked rice into the turkey mixture. Taste the filling and add the remaining salt if needed. In a small baking dish, mix the remaining tomato sauce with 3 1/2 tbsp of water and spread it across the bottom. Place the pepper halves cut-side up in the dish and fill each generously with the turkey and rice mixture.
Spoon some of the sauce from the dish over the filling. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake until the peppers are tender when pierced with a knife and the sauce is bubbling at the edges, about 10 minutes more. Let rest for 5 minutes before serving. Done when peppers are tender when pierced.

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Instructions

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