Ingredients
Scale
- 6 medium bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/2 cup cooked brown rice
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon.
- Drain any excess fat.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in diced tomatoes, tomato sauce, cooked rice, parsley, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Arrange bell pepper halves in a 9×13 inch baking dish.
- Spoon the turkey mixture evenly into each bell pepper half.
- If desired, sprinkle with mozzarella cheese.
- Add 1/2 cup of water to the bottom of the baking dish.
- Bake for 30-35 minutes, or until peppers are tender and the filling is heated through.
Notes
- You can use any color bell peppers you prefer.
- Feel free to add other vegetables to the filling, such as corn or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg