Stuffed Peppers with Turkey and Brown Rice

Preheat oven to 400 degrees F.

Wash and rinse the bell peppers. Slice off the top of each pepper, about ½ inch from the top. Use a paring knife to slice through the ribs around the “core” or stem/seeds of the pepper, and pull out the core. Pull out any remaining white ribs – the peppers don’t have to be perfectly clean, but you want plenty of room to stuff them.

Dice onion, celery, mushrooms and tomato. Mince garlic.

In a large sauté pan over medium heat, cook onions, celery, mushrooms, and garlic in olive oil for 5-6 minutes. Add the ground turkey and cook until turkey is browned. Add the diced tomato and brown rice and stir until just combined. Season with salt, pepper, garlic powder, and Italian seasoning. Remove from heat and stir in 4 ounces of tomato sauce and ½ cup chicken broth.

Whisk the remaining 4 ounces of tomato sauce and 1 cup of chicken broth in the bottom of a 9×13 baking dish. Arrange the peppers in the baking dish and fill each pepper to the top with the turkey and rice mixture. Sprinkle the shredded cheese evenly over the top of each pepper. Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes.