21 Day Fix Approved Stuffed Peppers

Easy to prep on a weeknight (especially so if you brown the turkey and veggies the night before as I did), delicious and totally easy to reheat the next day at work! Also 21 Day Fix approved which is also great. Give it a try!

Ingredients:
4 bell peppers (big ones!) (1 green container each)
1 package 93% lean ground turkey (depending on the size of the package, 4-6 red containers)
2 14.5 oz. cans of diced tomatoes
2 garlic cloves, minced
1 large yellow onion, diced (1 green container)
1+ cup cooked brown rice (this could also easily be substituted with quinoa) (2 yellow containers)
1/4 c. shredded mozzarella cheese (2 blue containers) (optional to add more to the tops of the peppers while cooking)
1 tsp each of Italian seasoning, cumin, garlic powder, onion powder
salt & pepper to taste


Directions:

1. Cook rice according to package instructions (I use the Trader Joe's packets of frozen brown rice and LOVE it! Super convenient and especially so if the family isn't converted to brown rice as is true of mine!)

2. Dice the onion and garlic. Chop the tops off bell peppers. Put the whole peppers aside and chop up the tops as well (no waste here!)

3. Heat olive oil in a pan and saute onion and garlic until tender. Add ground turkey and brown it, stirring occasionally.

4. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove. Drain on paper towels.

5. Open the cans of tomatoes and pour the tomato juice into the bottom of the baking dish. Stand peppers in the baking dish. Then add the tomatoes to a large mixing bowl. 

6. Add the ground turkey, sauteed onions/garlic/peppers, 1 blue container cheese, 2 yellow containers rice and seasoning to the diced tomatoes and mix well.

7. Fill each pepper with mixture. Top with remaining 1 blue container cheese and if you'd like, sprinkle a little paprika on top.

8. Bake at 375 for 20-25 minutes.