Stuff it. Peppers are both a star and a container in this comfort food favorite. I avoid ordering it out, but with a makeover it is a tasty dish to cook when you want something a little special. My version cuts down on the fat by using lean ground turkey and limiting the cheese.
Ingredients
  • 1 pound lean ground turkey
  • 4 bell peppers
  • 1 teaspoon olive oil
  • 2 tablespoons chopped onion
  • 1 glove chopped garlic
  • ½ cup tomato sauce
  • 1 cup cooked brown rice
  • Fresh basil leaves if desired
  • Sea salt and cracked black pepper to taste
  • ½ cup low fat shredded cheddar cheese
Directions
  1. Pre-heat the oven to 350 degrees F.
  2. Heat olive oil in a pan over medium heat. Add onion and garlic and cook until soft. Add ground turkey, salt and pepper and stir until mixture is golden brown. Add tomato sauce and cooked brown rice to the pan. Stir until mixture is well combined. Add fresh basil leaves if desired and stir until wilted.
  3. Slice the tops off each of the peppers and discard. Cut out the center portion to remove all the inside membranes and seeds. Place the hallowed-out peppers on a baking sheet, standing upright. (Slice the bottom of the peppers if necessary so that they will stand upright.)
  4. Fill each pepper up with the turkey and rice mixture.
  5. Bake in the preheated oven for 45 minutes. Take the stuffed peppers out of the oven, sprinkle cheddar cheese on top. Cook another 5 minutes, or until cheese is melted.