Ingredients
- 4 bell peppers
- 1½ tsp. canola oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 lb. lean ground turkey
- 1½ cups cooked brown rice
- 1 (8 oz.) can low-sodium tomato sauce
- 1 Tbsp. chopped fresh parsley
- 1 tsp. salt
- ¼ tsp. pepper
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Instructions
- Preheat oven to 350ºF.
- Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers (1 minute). Drain and cool under cold running water. Set aside.
- Heat oil in a large skillet over medium heat. Add onion and garlic and stir until softened (3 minutes). Add turkey and brown (4-5 minutes). Drain and discard the fat.
- Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt, and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through (30-35 minutes).