Stuffed Peppers with Tomato Basil Cream Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Slice tops off peppers and remove ribs and seeds. Set aside in a baking dish that allows them to stand upright.

Step 2

Heat 1 tablespoon olive oil in large skillet over medium-low heat (not high heat). Add chopped onion and sauté until soft and translucent, about 7-8 minutes. Add 3 minced garlic cloves and cook 2 minutes, stirring frequently.

Step 3

Season ground turkey/chicken with salt, pepper, and oregano. Add to skillet and cook completely, breaking into small pieces. Cook until no pink remains and internal temperature reaches 165°F (12-15 minutes). Use meat thermometer to verify temperature.

Step 4

Stir in chopped spinach and cook until wilted, about 2 minutes. Add cooked lentils and stir to combine. Remove from heat.

Step 5

In medium saucepan, combine tomato sauce with remaining 2 minced garlic cloves. Bring to full boil, then reduce heat to low and simmer 5 minutes. Remove from heat. Whisk together Greek yogurt and 2 tablespoons olive oil until smooth. Slowly whisk yogurt mixture into warm (not hot) tomato sauce until fully combined. Stir in fresh basil and parsley, reserving some for garnish.`

Step 6

Mix brown rice and 3/4 cup parmesan cheese into meat-vegetable-lentil mixture. Add 3/4 cup of tomato cream sauce and stir to coat thoroughly.

Step 7

Divide filling evenly among the 4 peppers, packing firmly to the top. Place stuffed peppers in baking dish. Spoon 2-3 tablespoons sauce over each pepper top. Pour remaining sauce into bottom of baking dish around peppers. Place pepper tops back on.

Step 8

Bake uncovered at 350°F for 25 minutes. Cover dish with foil and bake additional 35 minutes until peppers are tender when pierced with fork.

Step 9

Remove from oven and let rest 5 minutes. Garnish with remaining 1/4 cup parmesan, fresh basil, and fresh parsley. Serve with additional sauce from pan.