Ingredients
Scale
- 6 large bell peppers (any color)
- 1 lb ground turkey
- 1 cup cooked brown rice
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup turkey or vegetable broth
- 1/2 cup shredded mozzarella cheese (optional)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers. Cut off the tops and carefully remove the seeds and membranes from the inside. If the peppers do not stand up straight, slice a tiny bit off the bottom without making a hole.
- In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until it is browned and crumbled. Drain any excess liquid if necessary.
- Add the diced onion and minced garlic to the skillet. Sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the cooked brown rice, dried cranberries, chopped walnuts, thyme, and rosemary. Season with salt and pepper. Mix well so all flavors are combined.
- Spoon the turkey mixture into each bell pepper, pressing down gently to pack the filling in.
- Place the stuffed peppers upright in a 9×13 inch baking dish. Pour the broth into the bottom of the dish around the peppers.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil. If using cheese, sprinkle the shredded mozzarella over the top of each pepper.
- Bake for another 10 to 15 minutes without the foil until the peppers are tender and the cheese is melted and slightly golden.
- Let the peppers rest for 5 minutes before serving to allow the juices to settle.
- Cook Time: 55 minutes