3 cups Spaghetti Sauce of (see separate recipe for FIXATE Marinara),divided use
4 medium bell peppers, cut in half length wise, stems, seeds, and veins removed
2 Tbsp. olive oil
1⁄2 cup chopped onion (approx. 2⁄3 medium)
6 cloves garlic, finely chopped
1 lb. raw 93% lean ground turkey
2 cups cooked brown rice
1 cup grated Parmesan cheese
1⁄2 tsp. ground black pepper
1⁄4 cup finely chopped fresh basil
1. Preheat oven to 350° F.
2. Evenly spread 2 cups marinara in the bottom of large baking dish. Top
sauce with pepper halves, skin-side down. Set aside.
3. Heat oil in large skillet over medium-high heat until fragrant.
4. Add onion; cook, stirring frequently, for 3 to 5 minutes, or
until translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add turkey; cook, breaking up into small pieces, for 5 to 7 minutes, or
until cooked through. Remove from heat.
7. Add rice, remaining 1 cup marinara, cheese, and pepper; mix well.
8. Add 3⁄4 cup turkey mixture to each pepper half. Cover with aluminum foil.
Bake for 35 minutes.
9. Remove foil. Bake for an additional 15 to 20 minutes, or until peppers are
browned and tender-crisp.
10. Garnish evenly with basil.
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