Peppers Stuffed with Herbed Ground Turkey and Rice

Ingredients

• 1 spray(s) cooking spray
• 4 item(s) uncooked bell pepper(s), any color
• 1 large uncooked onion(s), finely chopped, divided
• 3 clove(s) garlic clove(s), finely chopped, divided
• 1/4 cup(s) fresh parsley, finely chopped
• 1 Tbsp dill, finely chopped
• 15 oz canned crushed tomatoes, divided
• 1/2 cup(s) uncooked white rice
• 3/4 pound(s) uncooked 93% lean ground turkey
• 1 tsp table salt, (or to taste)
• 1/4 tsp black pepper
• 1 Tbsp olive oil
• 3/4 cup(s) water

Instructions

1. Preheat oven to 375° F. Coat a baking dish just large enough to hold peppers with cooking spray.
2. Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don't stand upright (being careful not to cut through into cavity).
3. In a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and pepper to make filling.
4. In a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt and water; bring to a boil over high heat. Reduce heat to medium low and simmer 1 minute.
5. Loosely stuff peppers with filling (leaving enough room for rice to expand to about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
6. Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75 to 90 minutes.

Notes

Serving size: 1 stuffed pepper and 1/2 c sauce