Ingredients:

  • 1 tbsp olive oil
  • 4 large green bell peppers (approx. 800g)
  • 1 cup low-sodium tomato sauce
  • 1 lb ground turkey or 93% lean ground beef
  • 2 cups cooked brown rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup shredded part-skim mozzarella cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat a drizzle of oil in a large non-stick skillet over medium heat. Add the diced onion and garlic, stirring frequently until the onions become translucent and the garlic smells fragrant.
  2. Increase heat to medium-high and add the ground turkey or beef. Cook, breaking the meat apart with a spoon, until it reaches a mahogany-colored sear and no pink remains.
  3. Stir in the cooked brown rice, chopped spinach, oregano, and smoked paprika. Fold the mixture together until the spinach has wilted and the rice is evenly coated in the seasoned meat.
  4. Slice the tops off the green peppers and remove the seeds. Spoon the filling generously into each pepper, pressing down lightly to ensure there are no air pockets.
  5. Place peppers upright in a 9x13 inch baking dish and pour tomato sauce around the base of each pepper. Bake at 375°F (190°C) for 25 minutes.
  6. Sprinkle mozzarella on top of each pepper and bake for another 5 minutes until the cheese is bubbly and golden.