Turkey Stuffed Peppers

SERVES 4

Ingredients  

4 capsicums, any color

½ Tablespoon olive or avocado oil

½ medium yellow onion, chopped

2 cloves garlic, minced

500g turkey mince or beef mince

1 ½ Tablespoons Italian seasoning - love the mingle one

¼ teaspoon ground cinnamon

1 cup cooked brown rice

1 ⅓ cup tomato sauce, divided

⅓ cup shredded mozzarella cheese

Instructions 

• Cook brown rice if you haven’t already and preheat oven to 180.

• Cut capsicums in half, remove seeds and discard. Set aside.

• In a large nonstick pan over medium heat add oil. Add chopped onion and garlic and saute for 5-6 minutes until onion is translucent and fragrant.

• Add turkey to the pan. Use a spatula to break the turkey into small pieces while it cooks. It should be fully cooked after 7-8 minutes.

• Add Italian seasoning, sea salt, pepper, and cinnamon to the turkey and let cook 1 additional minute.

• Remove from heat and add rice and 1 cup tomato sauce (save remaining 1/3 cup for later) to the pan. Mix well.

• Add halved capsicums to a 9×13 baking dish. If the peppers are leaning too much, you can trim the bottom of the pepper to help it lay flat in the pan without the stuffing falling out.

• Stuff each capsicum with about ½ cup of the turkey and rice mixture. Top each with 1 Tablespoon tomato sauce and a sprinkle of shredded cheese. Carefully pour 1 cup water in between peppers in the bottom of the pan to help steam the peppers while baking. didn’t cover

• Cover baking dish with foil and bake for 35 minutes. Remove foil and place peppers back in the oven uncovered for about 5 minutes more, until cheese melts and peppers are soft. Serve immediately.

Nutrition

Serving: 2pepper halves | Calories: 326kcal | Carbohydrates: 24g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 505mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g