By Shona Bonewit
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Rinse the peppers under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, cover, and reduce the heat to low. Cook the rice for about 15-20 minutes or until it is tender.
While the rice is cooking, dice the medium onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet with the onions and garlic. Cook until the turkey is browned and cooked through, breaking it apart with a spoon, about 8-10 minutes.
Pour the can of diced tomatoes into the skillet with the turkey mixture. Add 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine and cook for an additional 5 minutes.
Add the cooked rice to the turkey mixture and combine thoroughly. Taste and adjust seasoning if needed.
Fill each bell pepper with the turkey and rice mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
Top each stuffed pepper with a generous amount of cheese.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes before serving.
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This Main Course Dinner recipe is ready in 1 hour 15 minutes and features Bell peppers, Ground turkey, Rice and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Rinse the peppers under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, cover, and reduce the heat to low. Cook the rice for about 15-20 minutes or until it is tender.
While the rice is cooking, dice the medium onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet with the onions and garlic. Cook until the turkey is browned and cooked through, breaking it apart with a spoon, about 8-10 minutes.
Pour the can of diced tomatoes into the skillet with the turkey mixture. Add 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine and cook for an additional 5 minutes.
Add the cooked rice to the turkey mixture and combine thoroughly. Taste and adjust seasoning if needed.
Fill each bell pepper with the turkey and rice mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
Top each stuffed pepper with a generous amount of cheese.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes before serving.
Calories per Serving: 450
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