Stuffed peppers is one of those dishes that I would never eat as a kid (blasphemy, since I lived in the Italian capital of the North), and I can't live without as an adult.
This recipe is easy enough for weeknight cooking, relatively healthy, and super tasty!
You will need:
-4-6 green bell peppers (one for each serving)
-1 pound ground turkey
-2 tbs olive oil
-1 small onion, diced
-4 cloves garlic, minced
-2 prepared servings of instant brown rice
-2 cans of tomato paste + 1 can's worth of water
-1 tbs dried oregano
-1 tbs dried basil
-1 tsp salt
-2 tsp ground pepper
-1/2 c low-moisture part-skim mozzarella cheese
Preheat your oven to 350, and put a large skillet over medium heat to warm.
While you are getting the stuffing ready, prepare two servings of instant brown rice, following package directions.
Cut the tops off of the green peppers and remove the seeds, then set aside. Pop the stems off of the tops, then dice the pepper tops. Sautee the peppers, onion, garlic, salt and pepper in the olive oil over medium heat. When the onion starts to soften, add the ground turkey and brown it all together. Drop the heat to low. Stir in the tomato paste and water, then seasonings. Finally, stir in the cooked rice. Cover your pan and let everything cook together for 10 minutes.
Scoop out equal portions of the filling into your green peppers, then top with mozzarella. Bake in a casserole dish for 20 minutes, or until the peppers look soft and the cheese is beginning to brown.
