Holiday Stuffed Peppers (6 Servings)
INGREDIENTS 1 cup cold water ½ cup uncooked brown rice (or cooked quinoa) 1 lb. lean ground turkey 1 Tbsp. vegetable oil 6 medium green bell peppers 16 oz. tomato sauce, divided
1 Tbsp. Worcestershire sauce ¼ tsp. garlic powder ¼ tsp. onion powder Salt and ground black pepper to taste 1 tsp. Italian seasoning 1 bunch of green onion, chopped
INSTRUCTIONS 1. Preheat the oven to 350° F. 2. Bring water and brown rice to a boil in a covered saucepan until the water reduces and the rice is visible. 3. Reduce the heat and simmer for about 25 minutes (brown rice takes longer than long grain to cook). 4. Heat oil in a skillet on medium heat and cook ground turkey for about 7 – 10 minutes or until browned evenly. 5. Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. 6. Slice the bottoms of the peppers if necessary to make sure they stand up straight. 7. Arrange peppers in a baking dish with the hollowed sides facing upward. 8. Prepare filling by mixing cooked turkey, cooked rice, ½ of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, chopped green onion, salt, and pepper. 9. Spoon an equal amount of filling into each hollowed pepper. 10. Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. 11. Bake in the preheated oven, basting once or twice, until peppers are tender, about 1 hour.
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