1 Tbsp. canola oil
1 medium onion, chopped
1 large clove garlic, minced
1 lb. lean ground turkey
¼ tsp. ground black pepper
½ tsp. Italian seasoning
1-1/2 cups cooked brown rice
1 (8-oz) can low-sodium tomato sauce
2 Tbsp. chopped fresh parsley
4 large orange bell peppers
Preheat oven to 350. Heat oil in a large skillet, and add onion and garlic, stirring until soft- about 3 minutes. Add turkey and seasonings. Cook about 5 more minutes, until turkey is browned. Remove from heat and stir in cooked brown rice, ¾ cup tomato sauce, and parsley.
Cut stem ends of bell peppers and scoop out seeds. With a sharp paring knife, cut out a jack-o’-lantern face on one side of each pepper. Place the peppers, and tops, cut-side down, in a microwave-safe pie pan. Add ¼ cup water. Microwave on high until tender, but firm – about 4 to 6 minutes. Empty the water from the dish, and turn the peppers cut side up.
Stuff the peppers with the turkey mixture. Spoon the remaining ¼ cup tomato sauce over the peppers. Bake until the mixture is heated through, 20 to 25 minutes. Place the steamed tops back on top of the peppers.
Recipe adapted from Eatingwell.com
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