A little throw-back to a meal that brings me back to my childhood. These stuffed peppers are a classic dish, and I made them healthier by using lean ground turkey and brown rice. Such a great comfort food for the colder months. I love making a big batch of these and freezing them, because they’re so easy to reheat!
Turkey Stuffed Peppers
Serves: 5-6
INGREDIENTS
2 TBSP avocado or olive oil
1 lb ground turkey
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili powder
1 TBSP dried minced onion flakes
1 TBSP dried parsley flakes
Salt and pepper, to taste
1 cup brown rice, prepared according to package directions
3 cups prepared marinara sauce, divided
5-6 large bell peppers, seeded, veins removed, tops cut off
PREPARATION
1. Preheat oven to 350 °F.
2. Heat oil in a large skillet over medium-high heat and sauté ground turkey for 3-4 minutes, using a wooden spoon to break into small pieces. Once it is browned, pour off any excess fat.
3. Add garlic, onion and chili powders, onion flakes, parsley, salt and pepper, and cook for another 1-2 minutes while stirring.
4. Mix in cooked rice and 2 cups of the marinara sauce, stir until well combined.
Lightly stuff each pepper with the turkey and rice mixture and stand stuffed peppers upright in a 9×13-inch pan. Peppers should be standing upright and close together – if they aren’t, use an 8×8 inch pan instead. I like to stand the peppers in the dish first, and then fill them.
5. Spoon remaining marinara sauce over top of the peppers
6. Bake, uncovered, for about 1 hour and 30 minutes, until peppers are soft. Spoon any excess sauce over peppers before serving. Enjoy!
Xo
Amanda