Name: Turkey and rice stuffed bell peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 2 1/2 tbsp white rice; 1/2 cup water; 2 red bell peppers, halved lengthwise and seeded; 1/4 medium yellow onion, diced; 1 clove garlic, minced; 3/4 tsp extra virgin olive oil; 1/3 cup canned tomato sauce; 2 tsp Italian seasoning; 1/4 tsp salt; 1 1/2 tbsp shredded part-skim mozzarella; 1/2 tsp fennel seed

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 375°F. In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the turkey, garlic, Italian seasoning, and fennel seed. Cook for 5 to 7 minutes, breaking the meat up with a spoon, until the turkey is cooked through. Done when opaque in the center, 165°F.
Stir the cooked rice and half of the tomato sauce into the turkey mixture. Taste and season with salt. Transfer the filling to a bowl. Arrange the bell pepper halves cut-side up in a baking dish. Spoon the filling into the peppers.
Pour the remaining tomato sauce over the filled peppers and top with mozzarella. Cover the dish tightly with foil. Bake for 25 minutes. Remove the foil and bake for 10 minutes more until the peppers are tender. Done when cheese is bubbly.

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Ingredients

Instructions

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