This is another one of my favorite meals to prep for lunches and dinners!
- 4 medium red bell peppers
- 1 large onion, finely chopped and divided in half
- 3 cloves of garlic, finely chopped and divided in half
- 1/4 freshly chopped parsley
- 1 tbsp dill
- 15 oz. can crushed tomatoes
- 1/2 cup uncooked brown rice
- 3/4 pounds uncooked 93% lean ground turkey
- 1 tbsp water
- 3/4 cup water
Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity).
In a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and pepper to make filling.
In a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt and water; bring to a boil over high heat. Reduce heat to medium low and simmer 1 minute.
Loosely stuff peppers with filling (leaving enough room for rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75 to 90 minutes.
Serving size: 1 stuffed pepper and 1/2 c sauce