Name: Stuffed Bell Peppers
Ingredients: 6 large red bell peppers; 2 tablespoons oil (olive or vegetable); 2 cups chopped onions; 3 garlic cloves, chopped; 2/3 cup cooked rice, cooled; 1/4 tsp. dried thyme; 1/4 tsp. dried oregano; 1 1/4 teaspoons salt; 1 teaspoon ground black pepper; 1/4 teaspoon ground allspice; 2 1/2 cups canned tomato sauce; 1 1/4 pounds lean ground turkey; 1 large egg

Ingredients

Scale

6 large red bell peppers
2 tablespoons oil (olive or vegetable)
2 cups chopped onions
3 garlic cloves, chopped
2/3 cup cooked rice, cooled
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground turkey
1 large egg

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Instructions

Cut off tops of peppers. Scoop seeds from cavities. Heat oil in heavy large skillet over medium-high heat. Add onions, garlic, thyme and oregano. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, turkey, 1/2 cup tomato sauce, egg, salt, pepper, and allspice. Cool 10 minutes.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Preheat oven to 350 degrees. Transfer peppers to a pyrex dish, cover with foil, and cook for 20 more minutes. Serve with leftover sauce.

Nutrition

Serving Size: 6
Calories: 356