STUFFED PEPPERS

Happy (almost) Halloween everyone! The weather is getting colder, so I’ve been craving more hot and hearty meals. Stuffed peppers can be a perfect portable option for that take-to-work meal, while fueling you with a great source of carbs and protein to keep you running all day long! ‍♀️

Servings: 8
Calories per serving: 305 cal
Protein per serving: 27 g
Carbs per serving: 27 g

Ingredients:
8 bell peppers
1.5 lb ground turkey
1 yellow onion (diced)
3 cloves garlic (minced)
1 can tomato paste
1 can diced tomatoes
1 can low-sodium kidney beans
1 cup cooked brown rice
1 cup sharp cheddar cheese (divided in ½)
1 tablespoon Italian seasoning
2 teaspoon oregano
Salt and pepper to taste

Directions:
1. Cut tops off of all peppers and remove seeds from inside
2. In a large pot bring water to a boil, then add peppers and boil for 5 minutes (to make them more tender), remove from water, and set aside to cool
3. Sauté turkey, onion, and garlic over medium-high heat in a large skillet until turkey is fully cooked (about 10-15 mins)
4. While turkey mixture is cooking, cook the rice. *I like to use the pre-bagged rice and boil it on the stove for easier cooking*
5. Once the turkey is fully cooked, add tomato paste, diced tomatoes, kidney beans (drained), cooked rice, and ½ cup cheddar cheese and stir
6. Remove mixture from heat. Pre-heat oven to 360 degrees. Place peppers on a baking sheet (sitting up), fill with turkey-mixture, and top with remaining ½ cup cheddar cheese.
7. Bake for 5 mins until cheese is melted
8. Remove from oven, let cool, and enjoy!