Lean ground turkey makes a moist, low-fat substitute for the ground beef that's usually found in stuffed pepper filling. To add a nutty flavor and boost the nutrition even further, we call for cooked brown rice, but this recipe will also work with white rice.

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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.

  • Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

Nutrition Facts

327 calories; 12.3 g total fat; 2.8 g saturated fat; 84 mg cholesterol; 354 mg sodium. 805 mg potassium; 30.8 g carbohydrates; 5.5 g fiber; 7 g sugar; 25.4 g protein; 1017 IU vitamin a iu; 139 mg vitamin c; 39 mcg folate; 65 mg calcium; 3 mg iron; 85 mg magnesium;

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