Stuffed bell peppers is one of those dishes that is totally clean eating, but makes you feel like you are indulging. I often experiment by adding different fillings to bell peppers, but this Italian stuffed bell pepper is vibrant with the flavor of fresh tomatoes, onion and garlic.
What I love about this dish is that you can make it completely low carb, or you can add rice. I often make this low carb without any starch at all, but love to add brown rice for a more filling and satisfying meal. These peppers are great on their own, or served alongside honey cornbread, or crusty garlic bread and salad.
Start with fresh bell peppers. To eat the rainbow, try getting the bell peppers in yellow, red and orange to complement your green ones.
Fresh onions and garlic give these peppers so much flavor and are so fragrant, you will smell this cooking all over the house:-)
6 green bell peppers
1 pound ground turkey
1/2 cup chopped onion
1 clove chopped garlic
1 package meatloaf seasoning
1 small jar spaghetti sauce
1 teaspoon Worcestershire Sauce
1/2 cup water
1 cup cooked brown rice.
1 teaspoon canola or olive oil
Directions: Boil a large pot of water. Cut tops off of peppers and remove seeds. Cook peppers in boiling water for 5 minutes. Remove from water and set aside.
Heat oil in skillet and saute the onion and garlic until translucent. Add ground turkey and brown in skillet. Reserve about 1/4 cup tomato sauce and put aside. Stir in water and all other ingredients except the rice and simmer for ten minutes. Stir in rice until well combined.
Preheat oven to 350 and stuff each tomato. Add about two teaspoons water to the reserved sauce to thin out a bit and spoon over each pepper. Bake covered with a little foil for 25-30 minutes.
This is the cooked ground turkey with sauteed onion and garlic
When you add the sauce and seasonings, your meat mixture will look like this. I love cooking this in a cast iron skillet
Putting the tops back on is an attractive serving idea
or on a bed of fresh marinara sauce, but my personal favorite is to split it in half and served on a plate of sauce.