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Food

#  Stuffed Peppers 

 

**INGREDIENTS**  
• 4 bell peppers (any color)  
• ¾ lb. lean, ground turkey  
• ½ medium onion (chopped)  
• ½ cup uncooked brown rice  
• 14.5 oz. canned diced tomatoes, no-salt added  
• 1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar)  
• 1 tsp. reduced-sodium Italian seasoning  
• 8 oz. canned, no salt added tomato sauce  
• ¼ tsp. red pepper flakes (optional)

**DIRECTIONS**  
1\. Preheat the oven to 350 degrees. Cook rice to package instructions (without salt).  
2\. While the rice is cooking, in a skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).  
3\. Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright.  
4\. In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper.  
5\. Spoon tomato sauce evenly over the top of the 4 peppers. Bake for 1 hour in the oven, until the peppers are tender.