Turkey Stuffed Peppers

– 4 bell peppers, any color – 1 lb ground turkey – ½ medium yellow onion, chopped – 2 cloves garlic, minced – 1 ½ Tablespoons Italian seasoning – ½ teaspoon sea salt


– ¼ teaspoon ground pepper – ¼ teaspoon ground cinnamon – 1 cup cooked brown rice – 1 ⅓ cup tomato sauce, divided – ⅓ cup shredded mozzarella cheese


If not, cook brown rice. Cut bell peppers in half and discard seeds. Set aside.  

Brown ground turkey with chopped onions and garlic in a big nonstick pan. Break pounded turkey into small pieces using a spatula while cooking. In 7-8 minutes, it should be done.  

Remove skillet from heat and add rice, 1 cup tomato sauce (reserve 1/3 cup), Italian seasoning, salt, pepper, and cinnamon. Mix well.  

Preheat oven to 375°F. Place halved bell peppers in a 9x13 baking dish. If the peppers are leaning too far, cut the bottom to help them lay level in the pan without spilling their stuffing.   

Place 1/2 cup of turkey and rice mixture in each bell pepper and top with 1 tablespoon of tomato sauce and shredded cheese.   

Carefully pour 1 cup water between peppers in the pan bottom to steam them during baking.  

Cover baking dish with foil and bake 35 minutes. Return peppers to oven uncovered for 5 minutes until cheese melts and peppers are tender. Serve now.   


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