Turkey Stuffed Peppers With Rice and Cheese

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• 450 g (1 lb) ground turkey
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 150 g (1 cup) cooked rice
• 1 can (400 g) chopped tomatoes
• 1 tsp Italian herbs or oregano, ¾ tsp salt, pepper
• 60 g (½ cup) grated mozzarella or cheddar

Instructions

1. Heat the oven to 200 °C (400 °F). Place the pepper halves cut side up in a baking dish.
2. Heat the oil in a pan and cook the onion for 3 minutes. Add the turkey and cook for 5 minutes until browned, then the garlic for 1 minute.
3. Stir in the rice, half the tomatoes, the herbs, salt and pepper. Simmer for 2 minutes.
4. Fill the peppers, spoon the remaining tomatoes around them and cover the dish with foil.
5. Bake for 25 minutes, uncover, top with cheese and bake 8–10 minutes more until melted and the peppers are tender.

Nutrition per serving

kcal

370

Protein

28 g

Carbs

24 g

Fat

17 g

Tips

• Use leftover rice or quinoa: it’s the perfect way to use them up.
• Stuffed peppers keep 4 days in the fridge.