Name: Turkey and rice stuffed bell peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 green bell peppers, halved lengthwise and seeded; 2 tbsp white rice; 1/3 cup water; 5 oz 99% lean ground turkey; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1/3 cup yellow onion, finely diced; 1/2 cup marinara sauce; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/4 tsp dried basil; 1/2 tsp fennel seed; 1/2 tsp red pepper flakes; 1 1/2 tbsp shredded part-skim mozzarella

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. Place the bell pepper halves in a baking dish cut-side up with a splash of water in the bottom. Cover tightly with foil and bake for 15 minutes to soften.
While the peppers bake, combine the rice and water in a small pot. Bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
Heat the olive oil in a skillet over medium-high heat. Add the onion and turkey, breaking it up with a spoon. Cook for 6 minutes until the turkey is browned and the onion is soft. Add the garlic, salt, pepper, basil, fennel seed, and red pepper flakes and cook for 1 minute more. Done when opaque in the center, 165°F.
Stir the cooked rice and half the marinara sauce into the skillet with the turkey. If the mixture looks dry, add a spoonful of water. Remove from the heat.
Remove the foil from the peppers and drain any liquid from the dish. Spoon the turkey mixture into the pepper halves. Spoon the remaining marinara over the filling and top with the mozzarella. Bake for 10 minutes until the cheese is bubbling and a knife slides easily into the pepper walls. Done when peppers are tender and cheese is bubbling.

Nutrition

Ingredients

Instructions

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