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Stuffed Bell Peppers

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Ingredients 

  • 6 large red bell peppers
  • 2 tablespoons oil, olive or vegetable
  • 2 cups chopped onions
  • 3 garlic cloves, chopped
  • ⅔ cup cooked rice, cooled
  • ¼ tsp. dried thyme
  • ¼ tsp. dried oregano
  • 1 ¼ teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • 2 ½ cups canned tomato sauce
  • 1 ¼ pounds lean ground turkey
  • 1 large egg

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: 6g, Calories: 356kcal
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