Food

Ingredients:

• cooking spray  1 spray(s)
• uncooked bell pepper(s)  4 item(s), medium, any color
• uncooked onion(s)  1 large, finely chopped, divided
• garlic clove(s)  3 medium clove(s), finely chopped, divided
• fresh parsley  1⁄4 cup(s), finely chopped
• dill  1 Tbsp, finely chopped
• canned crushed tomatoes  15oz, divided
• uncooked white rice  1⁄2 cup(s)
• uncooked 93% lean ground turkey  3⁄4 pound(s)
• table salt  1 tsp (or to taste)
• black pepper  1⁄4 tsp
• olive oil  1 Tbsp
• water  3⁄4 cup(s)

Instructions:

1. Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
2. Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity).
3. To make filling, in a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and black pepper; set aside.
4. To make sauce, in a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt, and water; bring to a boil over high heat. Reduce heat to medium low; simmer 1 minute.
5. Loosely stuff peppers with filling (leaving enough room for rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
6. Cover dish tightly with foil; bake until peppers are tender, and rice is cooked, 75-90 minutes.
7. Serving size: 1 stuffed pepper and 1/2 c sauce.