Name: Turkey and rice stuffed peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 1/3 cup water; 2 red bell peppers, cut into 3 halves and seeded; 3/4 tsp olive oil; 5 oz fat-free ground turkey; 1/3 cup yellow onion, finely diced; 1 clove garlic, minced; 3 tbsp tomato sauce; 1 1/2 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp shredded part-skim mozzarella cheese

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 375°F. In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the 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, breaking up the meat with a spoon, for 6 to 8 minutes until the onion is soft and the turkey is cooked through. Done when opaque in the center, 165°F.
Stir the garlic, tomato sauce, Italian seasoning, salt, and pepper into the skillet. Fold in the cooked rice and cook for 2 minutes to combine the flavors.
Place the bell pepper halves cut-side up in a baking dish. Spoon the turkey and rice mixture into the peppers, pressing down gently. Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and sprinkle the mozzarella over the peppers. Return to the oven and bake uncovered for 8 to 10 minutes more until the cheese is melted and a knife slides easily into the pepper. Done when a knife slides easily into the pepper.

Nutrition

Ingredients

Instructions

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