Italian Stove Top Stuffed Peppers with Ground Turkey
Stuffed peppers have always been my comfort food. These are healthy and gluten free.
Servings: 6
Calories: 302kcal
Ingredients
- 6 medium size bell peppers
- 2 TBS olive oil
- ⅓ cup finely chopped onions
- 1 TBS chopped garlic
- 1 ¼ lbs lean ground turkey
- 1 TBS dried Italian seasoning
- 2 cups already cooked brown rice
- ¼ cup grated Parmesan cheese plus extra for sprinkling
- 1 can (14 ounce) fired roasted diced tomatoes divided
- salt and pepper to taste
- ½ cup water
Instructions
- Cut the tops off the peppers, core and remove all seeds. Set aside.
- In a large frying pan, heat the oil on medium heat. Add the onions and garlic to the pan and cook for 3 minutes or until onions start to wilt. Add the turkey to the pan and cook for 7 minutes or until no longer pink. Add seasoning, rice, Parmesan cheese and ¼ cup of the tomatoes (reserve the rest for later). Stir well and cook for a few more minutes until mixture is well heated. Add salt and pepper to taste. Carefully stuff the pepper cavities with the mixture.
- In a large pot, add the remaining tomatoes and water. Heat on low until mixture comes to a simmer. Transfer the peppers to the pot making sure they are standing upright. Cover with a lid and cook on low for 25 to 30 minutes or until peppers are tender.
- Serve with sauce spooned on the peppers and sprinkle with extra Parmesan cheese if desired.
Nutrition
Calories: 302kcal | Carbohydrates: 28g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 547mg | Potassium: 875mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4155IU | Vitamin C: 158.7mg | Calcium: 92mg | Iron: 2.8mg