Turkey & Brown Rice Stuffed Bell Peppers

These hearty stuffed peppers are packed with lean ground turkey, brown rice, and a savory tomato sauce. They hold up wonderfully in the fridge and taste even better the next day. Make a big batch on Sunday and enjoy them through midweek.

Ingredients

• •6 large bell peppers, tops cut off and deseeded
• •500g lean ground turkey
• •1½ cups cooked brown rice
• •1 can (400g) crushed tomatoes
• •1 medium onion, finely diced
• •3 cloves garlic, minced
• •1 teaspoon smoked paprika
• •1 teaspoon dried oregano
• •Salt and black pepper to taste
• •2 tablespoons olive oil

Instructions

1. 1. Preheat your oven to 190°C (375°F) and lightly grease a baking dish large enough to hold all the peppers upright.
2. 2. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for another minute.
3. 3. Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until fully browned, about 6–8 minutes. Season with smoked paprika, oregano, salt, and pepper.
4. 4. Stir in the crushed tomatoes and cooked brown rice. Simmer for 5 minutes until the mixture thickens slightly and everything is well combined.
5. 5. Spoon the filling evenly into each pepper, packing it down gently. Stand the peppers upright in the baking dish and cover with foil.
6. 6. Bake for 35 minutes covered, then remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred on top.
7. 7. Allow to cool completely before dividing into airtight containers. Store in the fridge for up to 4 days or freeze for up to 2 months.