Stuffed Bell Peppers with Ground Turkey and Brown Rice

Ingredients

• Bell peppers 2 medium
• Ground turkey (lean) 4 oz
• Cooked brown rice 0.5 cup
• Tomato sauce 0.25 cup
• Olive oil 1 tbsp
• Onion 0.25 medium
• Garlic 1 clove

Method

1. Prepare the bell peppers. Wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside carefully using a small knife or your fingers. Keep the tops for presentation if you like. Set the hollowed peppers aside.
   Tip: Be gentle when removing seeds to keep the peppers intact for stuffing.
2. Cook the aromatics. Heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir frequently to avoid burning.
   Tip: Use fresh garlic for the best flavor and add it after the onion to prevent burning.
3. Cook the ground turkey. Add the ground turkey to the skillet with the onion and garlic. Break it up with a spatula and cook for about 6-7 minutes until the turkey is fully cooked and no longer pink. Stir occasionally to ensure even cooking.
   Tip: Make sure the turkey is cooked thoroughly for food safety.
4. Combine filling ingredients. Add the cooked brown rice and tomato sauce to the skillet with the turkey mixture. Stir everything together well and cook for another 2 minutes to heat through and combine flavors. Season with salt and pepper to taste if desired.
   Tip: Taste the filling before stuffing to adjust seasoning.
5. Stuff the peppers. Spoon the turkey and rice mixture into each hollowed bell pepper, packing it gently but not too tightly. Fill them evenly to ensure balanced cooking.
   Tip: Use a spoon or your fingers to press the filling gently inside.
6. Bake the stuffed peppers. Place the stuffed peppers upright in a baking dish. If you like, put the pepper tops back on. Cover the dish loosely with aluminum foil to keep moisture in. Bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil in the last 5 minutes to let the tops brown slightly.
   Tip: Check the peppers for tenderness by poking with a fork near the end of baking.
7. Serve and enjoy. Carefully remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy your nutritious and tasty stuffed bell peppers warm.
   Tip: Serve with a side salad or steamed vegetables for a complete meal.

Pro tips

• To save time, cook the brown rice ahead of time or use leftover rice.
• If you prefer a spicier filling, add a pinch of chili flakes or chopped jalapeño to the turkey mixture.