Italian Stove Top Stuffed Peppers
Stuffed peppers have always been my comfort food.
- 6 medium size bell peppers
- 2 TBS canola 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
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.
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