Turkey Stuffed Peppers
Servings: 6 stuffed peppers
Calories: 238cal
Equipment
Ingredients
- 6 bell peppers
- 1 pound ground turkey
- 1 medium white onion chopped
- 1 cup cooked rice
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ Tablespoon sea salt
- 2 cups strained tomatoes or about 15 ounces canned tomato sauce
- 1 cup shredded mozzarella cheese or more to taste
Instructions
- Preheat oven to 350F and adjust your oven rack to 1 slot lower from the center position.
- Cut the tops off the peppers and mostly hollow out the inside. Place the peppers in a 13x9 baking dish.
- Cook ground turkey and onion in a large pan on medium heat for about 10 minutes, or until the turkey is fully cooked.
- Add garlic to the turkey mixture and cook until fragrant. Add the Italian seasoning and salt and continue to cook for an additional minute.
- Add the strained tomatoes and cooked rice to the skillet and bring to a simmer for a few minutes allowing the flavors to blend.
- Evenly divide the mixture into each pepper.
- Bake for 25 minutes. Add mozzarella on top of each pepper and broil until golden brown.
Notes
- Choose bell peppers that are roughly the same size with relatively flat bottoms so they can stand up right.
- It's important to note that depending on the size of your bell peppers, you may end up with extra filling (or not enough). Medium sized peppers are ideal for the amount of filling here. You can always add extra rice to the mix if your peppers end up being too large!
- Either brown rice or white rice will work here.
- Strained tomatoes typically come in a jar. If you can't seem to find them you can substitute with 15-16 ounces of canned tomato sauce.
Nutrition
Serving: 1stuffed pepper | Calories: 238cal | Carbohydrates: 22g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 1130mg | Potassium: 783mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4236IU | Vitamin C: 160mg | Calcium: 138mg | Iron: 2mg
