Italian Ground Turkey Stuffed Peppers

INGREDIENTS:

Makes 6 stuffed peppers
Serving size: 1 stuffed pepper

• 6 large assorted bell peppers
• 1 1/2 cup cooked brown rice, buckwheat or farro
• 2 lbs. 93% lean ground turkey
• 1 cup onion, chopped
• 6 garlic cloves
• 1-15 oz. can organic tomato sauce
• 2 tbsp. fresh parsley, chopped
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1/4 tsp. black pepper
• 1/4 tsp. salt (optional)
• 3/4 cup part-skim mozzarella cheese (optional)

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Bring 3/4 cup rice and 1 1/2 cups of water to a boil, then simmer for 30 minutes until grains are tender. Drain excess water and set aside.
3. Cut each bell pepper in half lengthwise, then cut out core (carefully) and scoop out seeds, rinsing if needed. Set aside.
4. Cook ground turkey with onion and garlic until browned and no pink remains.
5. Add tomato sauce and spices, then simmer for 5-10 minutes.
6. Combine cooked rice and ground turkey sauce, and divide between bell pepper halves.
7. Bake for 35-40 minutes until peppers are tender.
8. Sprinkle cheese on top and broil for 5 minutes until cheese is golden brown.
9. Leftovers will keep in the fridge up to one week.