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Ingredients | Calories | Fat g | Carb g | Protein g | Fiber g |
---|---|---|---|---|---|
Totals Per Serving (6 servings) | 237 | 7.17 | 27.42 | 17.27 | 5.02 |
Recipe Totals | 1423 | 43.05 | 164.53 | 103.65 | 30.10 |
6 large bell peppers | 197 | 1.67 | 45.66 | 8.46 | 16.73 |
1/2 cup raw brown rice | 342 | 2.70 | 71.45 | 7.34 | 3.24 |
1 pound lean ground turkey | 676 | 37.47 | 0.00 | 79.20 | 0.00 |
1 large onion | 60 | 0.15 | 14.01 | 1.65 | 2.55 |
5 garlic cloves | 22 | 0.07 | 4.96 | 0.95 | 0.32 |
2 8-ounce can tomato sauce | 109 | 0.82 | 24.40 | 5.99 | 6.80 |
1 tablespoon worcestershire sauce | 13 | 0.00 | 3.34 | 0.00 | 0.00 |
1 teaspoon Italian seasoning | 4 | 0.17 | 0.70 | 0.05 | 0.47 |
Preheat oven to 350 degrees.
Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Cook and stir turkey, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
Remove and discard the tops, seeds, and membranes of the peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.Mix the browned turkey, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl.Spoon an equal amount of the mixture into each hollowed pepper.
Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.