Pesto, rice, turkey, tomatoes and cheese make a delicious and healthy comfort food.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dinner, healthy, Main Course
Cuisine: comfort food, Italian
Keyword: Bell Peppers, Italian, pesto, Rice, Turkey
Servings: 6people
Ingredients
1poundground turkey
1teaspoonsalt
1tablespoongarlic - minced
2cupscooked rice
1 - 14.5ouncecan diced tomatoes
1/4cupsun-dried tomatoes - optional
3tablespoonspesto
1/4cupParmesan cheese - plus more for a sprinkle of cheese on the tops
4bell peppers
1cupmozzarella cheese
Instructions
Prepare the rice and set aside.
Preheat the oven to 350 F.
Slice peppers in half vertically so the stem is sliced in half, half of it being on each side, remove the core with seeds but leave the stem so pepper half forms a nice cup that will hold filling.
Bring a pot of water to a boil and add peppers. Cook for about 5 minutes or until a fork can pierce them easily. Drain peppers and place in a casserole pan to be filled.
In a pan, add ground turkey, salt and garlic and cook until the turkey is cooked through.
Add rice, tomatoes, sun-dried tomatoes(if adding them), pesto and Parmesan cheese. Stir together until all ingredients are warm and well mixed.
Spoon mixture into each pepper half, I always heap mine up high and pack it into each pepper.
Sprinkle tops with mozzarella and Parmesan and bake for 20 minutes.