Ingredients:

  • 6 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground turkey (93% lean)
  • 1.5 cups cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1.5 cups low-sodium tomato sauce
  • 1/2 cup chicken bone broth
  • 1 cup shredded part-skim mozzarella cheese
  • 1 tbsp fresh chopped parsley

Instructions:

  1. Preheat your oven to 350°F (175°C). Slice the tops off the peppers and remove the seeds and ribs.
  2. Place peppers upright in a 9x13 inch baking dish. Pour 1/2 cup of water into the bottom, cover tightly with aluminum foil, and bake for 10 minutes to steam.
  3. While peppers steam, heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up until opaque and slightly browned.
  4. Stir in the diced onion and minced garlic, cooking until onions are translucent and fragrant.
  5. Add the cooked rice, oregano, paprika, 1 cup of tomato sauce, and the chicken bone broth to the skillet. Stir until well-combined and heated through.
  6. Remove peppers from the oven and drain excess water from the dish. Spoon the turkey and rice mixture into each pepper hull, packing firmly.
  7. Top each pepper with the remaining 1/2 cup of tomato sauce and the shredded mozzarella cheese.
  8. Bake uncovered for 15-20 minutes until the cheese is melted and bubbly and the peppers are tender. Garnish with fresh parsley before serving.