PEPPEERS STUFFED WITH HERBED GROUND TURKEY & RICE

By Nana_CAM

There's enough moisture in the stuffed pepper that you don't need to cook the rice first. The tomato mixture is fantastic - make sure to cut open the pepper and dip its contents into the sauce. Weight Watchers Points 6 per serving

Ingredients

• 1 spray cooking spray
• 4 item(s) uncooked bell peppers, any color
• 1 large uncooked onion, finely chopped, divided
• 3 cloves garlic, finely chopped, diced
• 1/4 cup fresh parsley, finely chopped
• 1 Tbsp dill, finely chopped
• 15 oz canned crushed tomatoes, divided
• 1/2 cup uncooked white rice
• 3/4 pounds uncooked 93% lean ground turkey
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil
• 2/4 cup water

Details

Preparation time 3mins
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 375 Degrees F. Coat a baking dish just large enough toehold peppers with cooking spray.

2. Slice tops off peppers, reserve tops. Carefully remove seeds and ribs from peppers, trim sliver off bottoms if peppers don't stand upright (being careful not to cut through into cavity).

3. In a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 cup tomatoes, rice, turkey, 3/4 tsp salt, and pepper to make filing.

4. In a medium nonstick skillet, heat oil over medium heat. Add remain onion, cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic, cook, stirring 30 seconds. Stir in remaining tomato, remain 1/4 tsp salt and water, bring to a a boil over high heat. Reduce heat to medium low and simmer 1 minute.

5. Loosely stuff peppers with filling (leaving enough room for rice to expand - about 3/4 cup in each) and nestle peppers in baking dish, replace pepper tops, Spoon tomato sauce around peppers in baking dish.

6. Cover dish tightly with foil, bake until peppers are tender and rice is cooked. 75 to 90 minutes.

7. Serving size: 1 stuffed pepper and 1/2 cup sauce.