Stuffed Red Peppers with Brown Rice and Turkey

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These stuffed red peppers are a simple, healthy meal combining ground turkey and brown rice with spices then baked in a sweet red pepper for an ultra flavorful, healthy dinner or lunch.

STUFFED RED PEPPERS

This is another clean eating recipe that I love! I’m sure I have said it before but clean eating does not have to be boring. Using ANY veggies and lean meats along with spices (and my all time favorite, sauteed onions and garlic) the flavors you can create are fabulous!

These Stuffed Red Peppers are just another wonderful clean meal for you to try.

I actually could have used 5 red peppers but I just ate the left over stuffing for lunch.

STUFFED RED PEPPERS INGREDIENTS

1 cup long-grain brown rice

4 large red bell peppers, bottom trimmed, cap cut off and seeds removed

1 large onion, diced

2 cloves of garlic

2 TBSP coconut oil

1 lb of 99% fat free Ground turkey meat

2 medium sized fresh tomatoes, diced

2-3 tsp of dried basil

1/2 tsp of dried oregano

1/4 cup grated Parmesan cheese

pepper to taste

Grated cheddar cheese (optional)

HOW TO MAKE STUFFED RED PEPPERS

Cook brown rice according to package directions, or using a rice cooker.

Preheat oven to 375F.

Cut the top of each bell pepper and remove seeds and whites.

Trim bottom of bell peppers so they have a little flat surface to stand up on.

Place cleaned out peppers in a baking dish lined with parchment paper.

Heat coconut oil in a large skillet, add the onion and garlic and saute for 5 minutes

Add the ground turkey in the same skillet and brown.

Add the tomatoes, dried spices and pepper.

Mix well cook for an additional 4-5 minutes to blend.

Add the cooked rice and parmesan cheese to the turkey mixture and blend together.

Stuff the rice / turkey mixture into the cleaned out peppers so it’s tightly packed into the pepper shell.

Bake the peppers for 30 minutes

Remove from oven and sprinkle with a little shredded cheddar cheese if you wish.

If so, place them back in the oven and bake for an additional 5-10 minutes until cheese is melted and lightly browned.

ENJOY!!

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Stuffed Red Peppers with Brown Rice and Turkey

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Author: Sherri

Ingredients

1 cup long-grain brown rice
4 large red bell peppers, bottom trimmed, cap cut off and seeds removed
1 large onion, diced
2 cloves of garlic
2 TBSP coconut oil
1 lb of 99% fat free Ground turkey meat
2 medium sized fresh tomatoes, diced
2-3 tsp of dried basil
½ tsp of dried oregano
¼ cup grated Parmesan cheese
pepper to taste
Grated cheddar cheese (optional)

Directions

Cook brown rice according to package directions, or using a rice cooker.
Preheat oven to 375F.
Cut the top of each bell pepper and remove seeds and whites.
Trim bottom of bell peppers so they have a little flat surface to stand up on.
Place cleaned out peppers in a baking dish lined with parchment paper.
Heat coconut oil in a large skillet, add the onion and garlic and saute for 5 minutes
Add the ground turkey in the same skillet and brown.
Add the tomatoes, dried spices and pepper.
Mix well cook for an additional 4-5 minutes to blend.
Add the cooked rice and parmesan cheese to the turkey mixture and blend together.
Stuff the rice / turkey mixture into the cleaned out peppers so it's tightly packed into the pepper shell.
Bake the peppers for 30 minutes
Remove from oven and sprinkle with a little shredded cheddar cheese if you wish.
If so, place them back in the oven and bake for an additional 5-10 minutes until cheese is melted.