5 bell peppers, 4 halved and seeded and one chopped for the stuffing
1 1/2 cups cooked brown rice
1 lb. extra lean ground turkey
1 TBSP Olive Oil
1/2 cup onion, diced
1 celery stalk, chopped
1 garlic clove
1 TBSP fresh basil, parsley, or cilantro ( I used cilantro today)
1 1/2 tsp garlic powder
1 1/2 tsp cumin
dash of cayenne
paprika to sprinkle on top of peppers before baking
1 cup low sodium, all natural chicken stock
shredded cheese (optional)
1/4 to 1/2 cup spaghetti sauce (read label to make sure it is a good one) or use home made or tomato sauce. I used 1/2 cup of all natural, organic spaghetti sauce
Preheat oven to 400. Saute onion, of the bell peppers, and celery for a couple of minutes in olive oil. Add ground turkey, garlic, and fresh herbs and seasonings after turkey mixture is cooked through, add 1/2 of the stock and spaghetti sauce. Mix and add the rice to it.
Stuff each pepper as much as you can and place in casserole dish. Sprinkle with paprika. Pour the other half of chicken broth on the bottom of dish and cover. Bake for about 30 minutes. Remove foil and add cheese if you like. Broil a couple of more minutes uncovered.
Eat right away and save the rest for leftovers tomorrow. I had filling left over so I will freeze it for another recipe.
Gluten Free and Dairy Free (if you don’t add the cheese) Make sure you check your labels on the stock and spaghetti sauce to make sure they are gluten free if you need them to be.