Turkey Stuffed Peppers

Turkey Stuffed Peppers

adapted from Jennio.com

Stuffed peppers is a great way of stretching your ground protein. The more vegetables you add the further it gets stretched without adding more carbs. 

Makes 4 servings

2 bell peppers
1/2 ground turkey breast
1/4 cup chopped onion

1/4 cup chopped bell pepper
2 cloves garlic, minced
1 Tbsp. fresh basil or 1 teaspoon dried basil leaves
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 3/4 cups strained tomatoes or 1 (14.5-ounce) can diced tomatoes 
1/2 cup cooked rice
1/2 cup shredded fat free Cheddar cheese
paprika
fresh minced parsley

1. Preheat the oven to 375°F.
2. Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing; Discard seeds and veins.
3. Bring a pot of salted water to a boil.
4. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.
5. Drain and immediately place peppers in ice water to stop cooking process; Drain peppers well and place cut side up in 8 x 8-inch baking dish.
6. Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. 
7. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
8. Add onion, chopped bell pepper, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
9. Remove meat mixture from heat and stir in the cheese.
10. Divide the turkey mixture among the bell pepper halves.
11. Bake 20 minutes or until filling is hot and peppers are tender.
12. Remove peppers from oven and sprinkle with paprika and parsley, prior to serving.

Enjoy!