Maybe you remember this from your childhood? An easy way to get your veggies, protein and fiber. They are so colorful and comforting. Many of the ingredients can be found on-hand in your pantry and freezer, and you’ll only need to pick up the peppers on your way home!
Ingredients:
- ½ cup uncooked brown rice
- 3 bell peppers, cut in half lengthwise, stem cut out and seeded. Any color!
- 1-2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- 1-pound lean ground turkey
- 1 14.5oz can diced tomatoes
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 4 oz mozzarella cheese, shredded
Directions:
- Preheat oven to 400 degrees.
- In a small saucepan, cook brown rice according to directions.
- Place pepper halves in a 9×13 inch pan, cut side up.
- In a large pan, heat oil on medium-high. Add turkey and cook for about 5 minutes, breaking up the turkey as it cooks.
- Add onions and cook an additional 3-5 minutes or until turkey is no longer pink, stirring frequently.
- Add garlic, tomatoes, and Italian seasoning, cook an addition 5 minutes, remove from heat.
- Add cooked rice to meat mixture and stir to combine. Add salt and pepper to taste.
- Fill each half pepper with the meat mixture.
- Bake for 20 minutes, then add the mozzarella to each pepper.
- Bake for an additional 10-15 minutes.
- Remove and let stand for a few minutes before serving.
Options:
Top with some fresh parsley, use your favorite meat like lean beef, bison or ground chicken. Try quinoa instead of brown rice.
Serving size:
One half pepper – Nutrition per serving: 345 Calories, 20g Fat, 5g Sat Fat, 31g Carbohydrates, 3g Fiber, 13g Protein