Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked brown rice
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 bell peppers, any color, halved and seeded
Instructions
- Preheat oven to 375°F (190°C).
- 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, cooked brown rice, cheddar cheese, parsley, oregano, salt, and pepper. Mix well.
- Place bell pepper halves cut-side up in a baking dish. Fill each pepper half with the turkey mixture.
- 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.
- Top with extra cheese during the last 10 minutes of baking for a melted, cheesy topping.
- 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: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg