INGREDIENTS
4 bell peppers (any color)
¾ lb. lean, ground turkey
½ medium onion (chopped)
½ cup uncooked brown rice
14.5 oz. canned diced tomatoes, no-salt added
1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar)
1 tsp. reduced-sodium Italian seasoning
8 oz. canned, no salt added tomato sauce
¼ tsp. red pepper flakes (optional)
DIRECTIONS
1. Preheat the oven to 350 degrees. Cook rice to package instructions (without salt).
2. While the rice is cooking, in a skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).
3. Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9×9 baking dish or line them up in a loaf pan, so they stand upright.
4. In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper.
5. Spoon tomato sauce evenly over the top of the 4 peppers. Bake for 1 hour in the oven, until the peppers are tender.