Italian Stuffed Peppers

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

6 bell peppers

2 tablespoons olive oil

2 garlic cloves (minced)

1 pound ground turkey (93% lean (read about substituting pork and beef here)

2 cups cooked rice (read about what rice to use)

1 teaspoon onion powder

1 tablespoon dried parsley

1 tablespoon dried basil

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 1/2 cups spaghetti sauce (read about what sauce to use)

2 1/2 cups shredded mozzarella cheese (divided)

Directions

Preheat your oven to 350 degrees.

Cut the tops off of the peppers, remove the ribs and seeds, and then dice the tops of the peppers.

Place the hallowed out peppers in a large bowl and drizzle with a little olive oil. Cover with a plate and microwave for 7 to 10 minutes. Be very careful when you remove the plate as there will be a lot of steam.

While the peppers cook, heat a large skillet over medium heat, add olive oil. Add the chopped bell pepper tops and garlic. Sauté until soft, about five to seven minutes.

Add the ground turkey and break up as you cook it. Season with onion powder, parsley, basil, salt, and pepper. Cook until the meat is no longer pink.

Stir in the cooked rice, pasta sauce, and one cup of the mozzarella cheese. Taste the mixture and add more salt and pepper to taste. Divide the mixture between the hollowed out bell peppers. Top with the remaining cheese.

Bake uncovered for 25 minutes. Serve immediately.

Nutrition

• Serving Size: 1 pepper
• Calories: 410 kcal
• Total Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 21 g
• Cholesterol: 86 mg
• Sodium: 1140 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 29 g