Ingredients: |
Ingredients: 1 cooking spray
4 medium uncooked bell pepper, any color
1 large uncooked onion, finely chopped, divided
3 medium garlic cloves, finely chopped, divided
1/4 cup fresh parsley, finely chopped
1 Tbsp dill, finely chopped
15 oz canned crushed tomatoes, divided
1/2 cup uncooked white rice
3/4 pound uncooked 93% lean ground turkey
1 tsp table salt (or to taste)
1/4 tsp black pepper
1 Tbsp olive oil
3/4 cup water
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Directions: |
Directions:1. Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
2. 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).
3. To make filling, 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 black pepper; set aside.
4. To make sauce, 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; simmer 1 minute.
5. 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.
6. Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75-90 minutes.
7. Serving size: 1 stuffed pepper and 1/2 c sauce
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This recipe for Peppers Stuffed with Herbed Ground Turkey and Rice is from