Ingredients
- 4 large red bell peppers halved and seeded
- 1 1/2 teaspoons olive oil plus more for brushing peppers
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can no-salt-added diced tomatoes (with juices)
- 1 1/2 cups cooked brown rice
- 3/4 cup mozzarella cheese shredded, divided
- 1/3 cup Parmesan cheese grated, divided
- Fresh basil chopped, for garnish
Instructions
- Preheat the oven to 375°F. Lightly brush the insides of the peppers with a bit of olive oil.
- In a large nonstick skillet, heat olive oil over medium-high heat. Sauté the chopped onion and minced garlic until they are soft and translucent, about 3-4 minutes. Then, add the ground turkey along with onion powder, Italian seasoning, oregano, salt, and pepper.
- Cook until the turkey is browned and no longer pink, breaking it apart as it cooks, about 5-6 minutes. Stir in the diced tomatoes with their juices and let simmer for 1-2 minutes.
- Remove from heat. Stir in the cooked brown rice with 1/2 cup of the mozzarella and 3 tablespoons of the Parmesan cheese. Mix well.
- Spoon the turkey and rice mixture generously into each pepper half. Sprinkle the remaining mozzarella and Parmesan cheeses on top of the stuffed peppers.
- Place the peppers in a baking dish. For extra moisture, you may add a few tablespoons of water to the bottom of the dish.
- Bake uncovered for 30-35 minutes until peppers are tender and cheese is melted.
- Remove from the oven and garnish with chopped basil, if desired. Serve immediately.