Turkey and Rice Stuffed Peppers

Ingredients

• 4red bell peppers, four large, tops cut off
• 500 gextra-lean ground turkey (93%)
• 100 gdry brown rice, dry, cooked
• 1medium onion
• ½can (796 ml) diced tomatoes
• 2 tspItalian seasoning
• ¾ tspsmoked paprika
• ½ tspsalt
• 60 gpart-skim mozzarella, grated
• 6 gfresh parsley

Method

1. Rinse the brown rice and cook it in 250 ml (1 cup) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Preheat the oven to 190°C (375°F) with a rack in the centre.

3. Cut the tops off the peppers and pull out the seeds and white ribs. Trim a thin slice off the bottoms if needed so they stand up, without cutting a hole.

4. Heat a large skillet over medium-high heat. Add the turkey and diced onion and cook, breaking up the meat, until no pink remains and it reaches 74°C (165°F), about 8 minutes.

   8 min timer

5. Add half the diced tomatoes, the Italian seasoning, smoked paprika and salt, lower the heat to medium and simmer for 5 minutes. Stir in the cooked rice.

   5 min timer

6. Stand the peppers in a baking dish just big enough to hold them, fill them with the turkey mixture and spoon the rest of the tomatoes around them.

7. Cover the dish with foil and bake for 25 minutes, until the peppers are soft.

   25 min timer

8. Uncover, top the peppers with the mozzarella and bake 10 minutes more, until the cheese is melted and golden.

   10 min timer

9. Scatter with parsley and serve with the tomato sauce from the dish.

Storing and reheating

Keeps 4 days or 3 months frozen.