Yum yum yum! After eating all five delicious meals, I would have to say the Stuffed Peppers were my favorite. They were so tasty that I thought about them for the rest of the week!

YIELDS:

6 Stuffed Peppers

TOTAL TIME:

1 hour 20 mins

Recipe

INGREDIENTS:

• 1/2 cup of rice- uncooked
• 2 tbsp. extra virgin olive oil, plus extra for drizzling
• 1 medium onion chopped
• 1 tbsp. tomato paste
• 3 cloves of garlic- minced
• 1 lb. of ground turkey/beef
• 1 (14.5-oz.) can of diced tomatoes
• 1tsp. dried oregano
• himalayan salt
• fresh ground black pepper
• 6 bell peppers- top & cores removed
• 1 cup shredded mozzarella cheese

DIRECTIONS:

1) Preheat oven to 400°. In a rice cooker (which is what I use) or a small saucepan, prepare rice according to package instructions.

2) In a large skillet over medium heat, heat the olive oil. Add onion and cook until soft. (About 5 mins.)

3) Add tomato paste and garlic, stir it together for another minute.

4) Add ground turkey or beef and cook. Using a spatula or spoon break up the meat until it is cooked and no longer pink. (About 5-6 mins.) If using ground turkey there will not be any fat to drain, but if using beef drain the fat.

5) With the cooked ground turkey or beef in the skillet add the cooked rice and diced tomatoes. Season with salt, pepper and oregano. Let the sauce reduce, by letting it simmer for about 5 minutes.

6) Place peppers with the open side up in a baking dish (9″x 13″ is what I use). Drizzle olive oil on top of the peppers.

7) Scoop some turkey mixture and add it into the peppers until they are close to full. Sprinkle the tops with mozzarella cheese, and cover entire baking dish with tin foil.

8) Let peppers cook covered for about 35-40 minutes and then remove the tin foil and place back in oven for another 10 more minutes.

9) Add salsa on top if you like it spicy! Then enjoy while it’s hot!

Like and comment below if you try out the recipe!