
6 cloves garlic | |
1/2 cup fresh basil leaves | |
1 1/2 cups chunky tomato sauce, divided | |
1 tablespoon dried oregano | |
1 tablespoon italian seasoning | |
2 teaspoons olive oil | |
1 pound extra lean ground turkey breast | |
1 medium yellow onion, diced | |
1 (15 oz) can great northern beans | |
3 cups fresh organic spinach | |
1 cups cooked brown rice | |
Freshly ground salt and black pepper, to taste | |
6 medium to large green or red bell peppers | |
4 oz burrata cheese, sliced (fresh mozzarella also works) |
1. | Preheat oven to 350 degrees F. |
2. | In a blender or food processor, add 1 1/4 cups tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside. |
3. | Heat olive oil in a large 10 inch skillet or frying pan over medium high heat. Add diced onions and turkey, breaking up the meat as you stir. Cook for 6-8 minutes or until turkey is cooked and no longer pink. |
4. | Stir in tomato sauce from the blender, along with oregano, italian seasoning and spinach. Simmer uncovered on medium low heat for 10-15 minutes; stirring every few minutes (the spinach will break down as you cook it). |
5. | After it is done cooking, stir in beans and rice. Taste, add salt and pepper and adjust seasonings as necessary. |
6. | While the turkey and sauce are cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish. |
7. | Fill each pepper with turkey mixture. Add an extra spoonful of remaining tomato sauce on top each pepper with a little burrata cheese. |
8. | Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender. Makes 6 peppers! |
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