Italian Stuffed Peppers

Chef’s Notes Change up the veggies in this dish depending on what’s on hand and what’s in season—finely chopped broccoli or cauliflower, shredded carrot, shredded or finely chopped zucchini or dark leafy greens would all be good substitutes. Try using other quick-cooking whole grains instead of instant brown rice, like quick cooking barley, whole-wheat couscous and quinoa. Adjust cooking time accordingly in Step 5. Make your own Tomato Sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

Rinse peppers and mushrooms. Cut large peppers in half lengthwise and remove seeds. Finely chop bell pepper half. Finely chop mushrooms.

Step 3

Peel onion and garlic. Finely chop onion and mince garlic.

Step 4

Grate cheese. Set aside.

Step 5

In a large skillet over medium heat, cook turkey, finely chopped bell pepper, mushrooms, onion and garlic, crumbling turkey with a wooden spoon or spatula, until the turkey is browned, 10 to 15 minutes.

Step 6

In a colander, drain off liquid and return to the pan. Stir in tomatoes, tomato sauce, rice, parsley or thyme, oregano, salt and pepper. Bring to a simmer, cover and cook, stirring occasionally, until rice is tender, about 15 minutes.

Step 7

Put 1/4 cup water in a 9x13-inch baking dish. Place the pepper halves, cut side up, in the baking dish. Divide turkey mixture among the pepper halves. Sprinkle each pepper half with 2 tablespoons cheese.

Step 8

Spray a sheet of foil with nonstick cooking spray and cover baking dish with the foil, sprayed side down. Bake until peppers are tender-crisp, about 30 minutes.

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