This wonderfully simple and savory midweek dish provides just the right contrast of soft meatloaf-style ground protein with the crispness of the bell.
Any bell pepper will do, but try to find the largest ones you can. I also find that red bells have just the right amount of sweetness to go with their crunch.
You could make the filling either veer toward Italian (i.e. using spaghetti sauce and Italian seasonings) or Mexican (using diced tomatoes, diced canned green chilis, cilantro and hot sauce).
It’s like mini meatloaves in their own, edible bowl.
This version is Italian. Either way, you can’t lose.
2 large red bell peppers
1 package ground turkey
1 small onion, finely chopped
1 garlic clove, minced
Handful chopped parsley
1 C chicken broth
1 can diced tomatoes (or spaghetti sauce)
1 C cooked white rice
Shredded parmesan (or cotija cheese if Mexican is your flavor profile)
Olive for pan
Cook rice according to package.
In a pan, heat the oil and saute the onions and garlic, about 4 minutes.
Add the ground turkey which has been seasoned with salt and pepper. Cook until still pink (as it will cook further in the oven). Add in the sauces and ½ C of the broth.
Remove from heat and add the rice to the turkey. Let mixture cool down. Stir in the chopped parsley.
Heat oven to 400.
Cut the peppers lengthwise down the middle. Remove seeds and any veins.
Place cut side up in a casserole dish.
Fill each of the four sides with the turkey mixture. Really jam it in there. It’s fine if it’s tight mounded over the top of the bell sides.
Top with more chopped parsley and cheese (if using)
Pour the other ½ C of broth into the dish and cover with either foil or the lid.
Bake for 45 minutes and serve.