Ground Turkey Stuffed Peppers
6 large Bell Peppers, any color
2 cups Jasmine Rice, cooked
11/2 lb. 93/7 Lean Ground Turkey
1 tbsp garlic, minced
1 small onion, diced
1 16 oz. jar crushed tomatoes
1 teaspoon Greek Seasoning
1 teaspoon Italian seasoning
1 teaspoon salt
1 1/2 cups sharp cheddar cheese, shredded
1 tablespoon olive oil
Preheat oven to 350 degrees. Prepare your rice and set aside. You will need 2 cups of cooked rice. Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large baking dish bake peppers for 5 minutes, remove from oven and set aside. In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended. Fill the peppers evenly with the mixture, place in baking dish of your choice. Bake uncovered for 20 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
Let us know how you enjoyed the peppers.
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