Recipe List (for 2 large servings):
- 1 large Red Bell Pepper (or 2 medium Bell Peppers)- Our bell peppers weren't that big, so it needed the extra half of our second medium bell pepper... Peter didn't complain :)
- 1/2 medium Yellow Onion, diced
- 1/2 lb lean Ground Turkey
- 1 clove Garlic, minced
- 2 tsp Paprika
- 1 tsp Lemon Pepper
- 1 cup Rice, precooked
- 4 tbsp (or 1/4 cup) of either tomato sauce or tomato paste
- 1 large Roma Tomato, diced
First, preheat your oven to 350 degress F. Then, saute your diced onion in extra virgin olive oil:
Then add the ground turkey, minced garlic, and seasonings:
When the turkey has browned and cooked through, add the rice and tomato sauce/paste and mix well:
Now grab the bell peppers that you have cut in half and deseeded:
Top with some parmesan cheese:
Fill a shallow oven-safe dish or a jelly-roll pan with water until it is about 1/4 inch thick. Stand your stuffed peppers in the shallow water.
Bake in a 350 degree F preheated oven for 25 minutes or so, until the bell pepper looks soft and sweet and the parmesan is golden on top:
Plate it up with a side that will compliment these tasty and nutritious stuffed peppers
- I have seen some other versions where the bell pepper halves are blanched before they are stuffed. This will give them a little head start on the cooking process and will result in even softer and sweeter peppers. I might recommend this for those who aren't big bell pepper fans (I used to not be a bell pepper fan at all... a seemingly cardinal sin as a Nutritionist; when I was in college, all the nutrition majors would show up to class with water bottles and baggies of home-packed snacks: celery sticks, carrots, and bell pepper slices... I wanted to fit in, but I wasn't a bell pepper fan yet).
- You can also follow this same recipe, but use it to make stuffed zucchini or stuffed tomatoes!
- You can make this healthy recipe even healthier by substituting brown rice for white rice :)