Turkey Stuffed Bell Peppers
Ingredientsfor 2
380
Cal
34g
Protein
28g
Carbs
14g
Fat
- 14 large bell peppers (any color), tops cut off and seeded
- 21 lb lean ground turkey
- 31 cup cooked brown rice
- 41 can (14.5 oz) diced tomatoes, drained
- 5½ cup shredded mozzarella cheese
- 61 small onion, finely diced
- 73 cloves garlic, minced
- 81 teaspoon Italian seasoning
- 91 teaspoon cumin
- 10½ teaspoon chili powder
- 11Salt and black pepper to taste
- 121 tablespoon olive oil
- 13Fresh parsley for garnish
Instructions
- 1
Preheat oven to 375°F. Cut the tops off bell peppers and remove seeds and membranes. Arrange peppers cut-side up in a baking dish. If they wobble, slice a thin piece off the bottom to stabilize.
- 2
Heat olive oil in a skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute. Add ground turkey, breaking it up as it cooks, until browned and cooked through, about 7–8 minutes.
- 3
Stir in diced tomatoes, cooked rice, Italian seasoning, cumin, chili powder, salt, and pepper. Cook 3–4 minutes until mixture is combined and most liquid has evaporated. Taste and adjust seasoning — it should be well-seasoned since the peppers will dilute the flavor slightly.
- 4
Divide the turkey mixture evenly among the 4 peppers, pressing it down and mounding it slightly. Top each with shredded mozzarella. Bake at 375°F for 25–30 minutes until the peppers are tender when pierced with a fork and the cheese is bubbly and golden. Let rest 5 minutes before serving. Garnish with fresh parsley.