Name: Sausage and rice stuffed peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 1/4 cup white rice; 1/3 cup water; 2 red bell peppers, halved lengthwise and seeded; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 1/3 cup canned diced tomatoes, drained; 3/4 tsp olive oil; 1 tbsp shredded part-skim mozzarella cheese; 1/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp Italian seasoning

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a skillet over medium-high heat. Add the ground turkey and onion. Cook for 6 minutes, breaking the meat apart with a spoon, until the meat is browned and the onion is translucent. Done when browned and opaque, 165°F.
Stir the garlic, tomatoes, Italian seasoning, pepper, and the remaining salt into the skillet. Cook for 2 minutes until fragrant. Remove from heat and stir in the rested rice. Taste and add more seasoning only if needed.
Place the bell pepper halves in a small baking dish. Divide the turkey and rice filling evenly among the 4 halves, packing it snugly. Top with the mozzarella. Add 2 tablespoons of water to the bottom of the dish and cover tightly with foil. Bake for 20 minutes. Remove the foil and bake for 5 minutes more until the cheese is melted and the peppers are tender. Done when peppers are tender and cheese is melted.

Nutrition

Ingredients

Instructions

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