Baked Stuffed Red Peppers

Baked Stuffed Red Peppers
Recipe type: 1 Protein, 1 Starch, 1 Non-Starchy Vegetable
These can also be made in the slow cooker. See Recipe for Slow Cooker Stuffed Red Peppers.
  • 4-6 red bell peppers (depending on size of pepper)
  • 1 lb ground turkey
  • 1 ½ cups cooked brown rice
  • 1 28 oz can crushed tomatoes, divided (look for brand low in sodium with no artificial ingredients)
  • 1 clove garlic, minced, divided
  • 1 TBSP dried basil, divided
  • 2 tsps dried oregano, divided
  • ¼ cup chopped onion
  1. Preheat oven to 350 degrees.
  2. Remove the stems, seeds and tops of the bell peppers.
  3. In a skillet over medium heat, cook the ground turkey until evenly browned. Drain off excess fat and put turkey in a bowl.
  4. Add cooked rice, 1 cup of the tomatoes, ½ of the minced garlic, ½ TBSP basil, 1 tsp oregano and onion and mix well.
  5. Spoon an equal amount of turkey mixture into each hollowed pepper.
  6. Place peppers, cut side side up, in a baking dish.
  7. In a bowl, mix the remaining tomatoes, the remaining garlic, ½ TBSP basil and 1 tsp oregano to make a sauce.
  8. Pour sauce over peppers and bake 1 hour until peppers are tender, basting with the tomato sauce every 15 minutes.