Recipe: Italian Stuffed Peppers

INGREDIENTS

• 4 large bell peppers, halved and seeded
• 2 teaspoons olive oil
• 1 lb. ground turkey (or ground beef, crumbled firm tofu, lentils, etc.)
• 2 teaspoons Italian seasoning blend
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• Salt and Pepper, to taste
• 1 can tomato sauce
• 1 ½ cups cooked grains of choice (brown rice, farro, quinoa, etc.)
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 2 tablespoons chopped Italian parsley
   

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Coat a 9x13” baking dish with avocado oil and add 1/3 cup water.
3. Place peppers, cut side up in your dish and set aside.
4. Heat olive oil over medium heat and add chicken. Use wooden spoon to break apart and crumble as it cooks.
5. Add Italian seasoning, garlic and crushed red pepper and cook for 2 minutes more and season with salt and pepper.
6. Add tomato sauce into pan and bring to a boil – reduce heat and simmer for a couple of minutes.
7. Remove from heat and add cooked grains, one-half cup of the mozzarella cheese and stir thoroughly.
8. Divide the mixture evenly into the prepared pepper halves and top with remaining mozzarella and parmesan cheese.
9. Bake uncovered for 30 minutes, or until the peppers are crisp tender and the cheese has melted.
10. Serve topped with fresh chopped parsley.
     

SERVES: 4