Spicy Stuffed Bell Peppers

Stuffed Bell Peppers with Ground Turkey and Rice

Ingredients

• cup uncooked brown rice
• 1 cups water
• 1 pound ground turkey
• 3 (8 ounce) cans tomato sauce
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon red pepper flakes
• teaspoon onion powder
• teaspoon garlic powder
• teaspoon salt
• teaspoon ground black pepper
• teaspoon dried basil
• teaspoon dried oregano
• teaspoon dried parsley
• 4 medium green bell peppers

Directions

1. Preheat the oven to 375F (190C).
2. Rinse the rice under cold water and place it in a saucepan. Add the water and bring it to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is partially cooked, about 20 minutes. Remove from heat and set aside.
3. Heat a large skillet over medium-high heat. Add the ground turkey and cook, stirring occasionally, until it is partially cooked and crumbles, about 3 to 4 minutes. Drain any excess grease and discard.
4. Add the partially cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, black pepper, basil, oregano, and parsley to the skillet. Mix everything together until well combined.
5. Cut off the tops of the bell peppers and scoop out the seeds and membranes. Place the peppers in a deep baking dish, hollowed-side up. If necessary, slice a small part of the bottoms to help the peppers stand upright.
6. Spoon the turkey and rice mixture into each pepper, packing it in tightly. Any extra filling can be placed around the peppers in the dish.
7. Cover the baking dish with foil and bake in the preheated oven for about 50 minutes, or until the turkey is fully cooked and the peppers are tender.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.