Turkey and Rice Stuffed Bell Peppers

Serves: Four | Prep: 20 min | Cook: 55 min

Ingredients:

Turkey and Rice Stuffed Bell Peppers:
4 bell peppers
2 Tbsp olive oil
1 lb ground turkey
1 red onion, finely chopped
2 garlic cloves, minced
2 tsp fresh basil, minced
2 tsp fresh parsley, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 Tbsp tomato paste
1/2 tsp worcestershire sauce
1 14oz can chopped tomatoes
1 cup brown rice, cooked
1 cup fresh spinach, roughly chopped
1/2 cup mozzarella cheese, shredded, divided
1/2 cup cheddar cheese, shredded, divided

Directions:
Preheat oven 400F/200C.

Prepare bell peppers by cutting in half, lengthwise. Remove seeds and membrane. Place cut side up in a 13X9 inch casserole dish.

Heat oil in a skillet over medium heat. Add turkey and onion, cook 4-5 minutes, stirring occasionally, until no longer pink. Add garlic, oregano, basil, parsley, salt, pepper, worcestershire, and tomato paste. Stir. Cook, 1 minute. Stir in chopped tomatoes and cooked rice. Add spinach, 1/4 cup mozzarella and 1/4 cup cheddar cheese. Stirring, until spinach wilts and cheese melts.

Stuff the pepper halves with the rice mixture. Top each pepper with the remaining 1/4 cup mozzarella and 1/4 cup cheddar cheese. Cover. Bake, 30-40 minutes, until the peppers are tender. Uncover and bake, 12-15 minutes more, until the cheese melts and bubbling. Top with torn basil.

More Great Recipes:
Vegetable Turkey Pita Sandwich
Turkey Teriyaki Rice Bowl
Turkey Meatloaf
Baked Tomato Feta Gnocchi with Turkey Meatballs