Turkey Stuffed Peppers

Delicious meal - you can prepare the inside ahead of time and freeze. Place in the fridge the day before to thaw to make meal time quick after the end of a long work day. This is a great way to use up left over brown rice.

Cooking time: 1 hour
Serves 4

• 4 large bell peppers
• 1 medium onion, chopped
• 1 tsp minced garlic
• 1 lb lean ground turkey (80/20 or leaner)
• 1 1/2 cup COOKED brown rice
• 1 15 oz can of tomato sauce, divided
• 1 tbsp. parsley (fresh or dried)
• 1 tsp. Salt
• 1/2 tsp black pepper

1. Preheat oven to 350 degrees.
2. Cut out stem end of bell pepper and discard or freeze top to make stock. Scoop out seeds. Bring a large pot of water to a boil and blanch the peppers until tender-crisp, about 1 minute. Drain and set peppers aside in a 2 quart oven safe baking dish.
3. Heat frying pan to medium heat. Add turkey and brown, breaking into small pieces as you stir. Drain fat. Return turkey to heat and add garlic and onion. Sautee for 2-3 minutes or until onion becomes transparent.
4. Add the cooked turkey mixture, rice, 1/2 of tomato sauce, and seasoning into mixing bowl and stir to combine.
5. Evenly distribute the turkey mixture into the 4 bell peppers. Spoon the remaining tomato sauce over the top of the peppers.
6. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
7. Serve with a side of additional vegetables and a slice of whole wheat bread if desired.

 

Nutrition information per serving: 1 pepper & 1 slice of alpine valley craked wheat bread
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
369	5	2	1047	44	8	10	29

Cost of recipe (not including sales)
	Per serving	Entire Recipe
Serving	$2.02	$8.06
Slice of bread	$0.03	$0.12
Total	$2.05	$8.18