Ingredients:

  • 6 large bell peppers
  • 1 cup beef or vegetable broth
  • 1 lb lean ground turkey
  • 2 cups cooked white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a 9x13 inch baking dish and pour the broth into the bottom of the dish.
  2. Heat olive oil in a skillet over medium-high heat. Add the ground turkey and brown until no longer pink.
  3. Stir in the diced onion and garlic, cooking until the onion becomes translucent.
  4. Reduce heat to medium. Stir in the tomato paste, oregano, and smoked paprika, cooking for 2 minutes.
  5. Fold in the cooked rice and the tomato sauce, stirring until the mixture is cohesive and moist.
  6. Spoon the turkey mixture generously into each pepper, pressing down lightly.
  7. Top each stuffed pepper with shredded mozzarella cheese and bake for 40 minutes or until peppers are tender and cheese is bubbling.
  8. Garnish with chopped fresh parsley before serving.