Name: Beef and rice stuffed peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 2 green bell peppers, halved lengthwise and seeded; 2 tbsp white rice; 1/2 cup water; 7 oz 99% lean ground turkey; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1/2 cup canned diced tomatoes, drained; 2 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays; 1 1/2 tbsp shredded part-skim mozzarella cheese

Nutrition

Per serving

456 calories

Protein: 51g; 45% of calories
Carbs: 43g; 38% of calories
Fat: 9g; 17% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 375°F. Combine the rice and water in a small pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes until the water is absorbed and the rice is tender.
While the rice cooks, coat a skillet with cooking spray over medium heat. Add the onion and cook for 5 minutes until soft. Add the turkey and cook for 5 minutes, breaking it up with a spoon, until it reaches 165°F.
Stir in the garlic, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 2 minutes, then stir in the cooked rice.
Place the pepper halves in a snug baking dish cut-side up. Spoon the turkey mixture into the peppers. Pour one quarter cup of hot water into the bottom of the dish and cover tightly with foil. Bake for 25 minutes.
Remove the foil and sprinkle the mozzarella over the peppers. Bake for 5 minutes more until the cheese is melted and the peppers are tender.

Nutrition

Ingredients

Instructions

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