Turkey Stuffed Peppers

By Vic

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Prep Time

20 min

Cook Time

50 min

Servings

2 servings

Difficulty

Easy

2 large bell peppers, halved lengthwise and seeds removed 10 oz ground turkey 1 cup cooked brown rice 1 teaspoon olive oil 1/2 small yellow onion, finely diced 1 cup plain tomato sauce, divided 1/2 teaspoon dried Italian seasoning 1/4 teaspoon sweet paprika 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup shredded part-skim mozzarella 1/4 cup water

1. Heat oven to 375°F. Place pepper halves cut-side up in a small baking dish. Add water to the bottom, cover with foil, and bake 20 minutes to soften. 2. Meanwhile, heat oil in a skillet over medium heat. Cook onion for 5 minutes. Add turkey and break into small pieces; cook 6 to 8 minutes until it reaches 165°F. 3. Stir in cooked rice, 3/4 cup tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer 2 minutes. 4. Carefully uncover peppers and divide filling among the four halves. Spoon remaining 1/4 cup tomato sauce over the tops. 5. Cover and bake 20 minutes. Uncover, sprinkle with mozzarella, and bake 5 to 10 minutes more until peppers are tender and filling reaches 165°F. Serve two halves per person.