Italian Stuffed Peppers

6 standard portions

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Ingredients

• 3 medium bell peppers (any color)
• 2 tablespoons olive oil
• 1 medium yellow onion (finely diced)
• 1 pound ground turkey (or ground chicken)
• 2 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 14.5-ounce can diced tomatoes (undrained)
• 1 cup cooked brown rice (prepared from about ⅓ cup (65 g) uncooked rice)
• 1 cup shredded low‑moisture mozzarella cheese (½ cup to go in the stuffing, and ½ cup to top the peppers at the end)
• ¼ cup grated parmesan cheese
• 1 tablespoon fresh basil or parsley (chopped, for garnish)

Method

1. Preheat the oven to 350°F (180°C).
2. Prepare the bell peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside out, and roast them in the oven until they're just undercooked (about 10 minutes).
3. In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground turkey, Italian seasoning, salt, and pepper.
4. Brown the ground turkey as you break it down with a wooden spoon or spatula, add a can of diced tomatoes, and cook everything together.
5. Add in cooked rice, grated mozzarella, and parmesan and mix on medium heat until everything is melted. Season with salt and pepper.
6. Take the bell peppers out of the oven. They should be roasted but just undercooked.
7. Spoon the stuffing into each bell pepper half, then top with more mozzarella cheese.
8. Put back in the oven for 10 minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt.