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stuffed peppers



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Prep Time: 30 minutes

Cook Time: 35 minutes

Total: 65 minutes

Servings: 6


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Step 1

Cook rice according to package directions or your preferred cooking method. Set aside to cool.

Step 2

Preheat oven to 400 degrees F.

Step 3

Cut the tops off the peppers and remove seeds and membranes.

Step 4

Heat olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, 2-3 minutes.

Step 5

Add the ground turkey (or beef) to the pan and cook, crumbling, until browned and no longer pink. Add the garlic and cook, stirring for 30 seconds.

Step 6

Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Reduce heat to low and simmer, stirring for 2-3 minutes. Remove pan from the heat and stir in the cooked rice and half of the cheese.

Step 7

Pour ½ cup of water into a 9x13-inch baking dish. Fill bell pepper halves with the meat and rice mixture (about 1 cup of filling per pepper) and place in the baking dish. Sprinkle on the remaining shredded cheese.

Step 8

Cover with a piece of aluminum foil that you have lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, uncover, and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve.

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