Recipe: Stuffed Peppers
It’s a new year, but we’re in the heart of cold and flu season. To keep your immune system strong, eat a variety of fruits, vegetables, whole grains, lean proteins and low-fat dairy products.
This immune-boosting recipe hits those marks.
- 4 large green bell peppers
- 1½ teaspoons canola oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound ground turkey
- 1½ cups cooked brown rice
- 1 8-ounce can tomato sauce, about 1 cup, divided
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon freshly ground pepper
- 1 teaspoon salt (optional)
- Preheat oven to 350°F.
- Cut out stem ends of bell peppers and discard. Scoop out seeds.
- Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
- Heat oil in a large nonstick skillet over medium heat, and then add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.
- Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
- Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using) and pepper.
- Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers.
- Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.
Adapted from a recipe on EatingWell.com