Stuffed Bell Peppers

Alright, so you may have gathered from recent posts, but Nabil and I are trying to be more healthy. Brother Yacine is in town, so this has been a little difficult, but last week we had a great healthy dinner. Stuffed peppers anyone? Yes, please!

Below are the ingredients. I initially thought I was going to include some tomato sauce, but I ended up leaving that out.

- 5-7 bell peppers 
- 3/4 C orzo
- 1 C white rice
- 3 1/2 C vegetable stock (divided)
- Approximately 8 mushrooms
- 1 onion (chopped)
- 3-4 garlic cloves (minced)
- 1 lb ground turkey
- 1 T dill (finely chopped or dried)
- 1 T Italian seasoning (finely chopped or dried)
- 1 T parsley (finely chopped or dried)
- pinch of freshly grated nutmeg
- 1 can diced tomatoes
- 1/2 C tomato sauce (optional)

To start, even the bottom, cut out the stem, and scoop out the seeds of the peppers. Then set aside.

In a sauce pot over medium heat, cover bottom of pan with olive oil and add orzo. Toast to golden and add rice, stir for about 1 minute.

Add 2 1/2 cups chicken stock and cook at a simmer for 15 minutes. Set aside to cool.

In a separate pan, saute the onions, mushrooms, and garlic. Once the onions are translucent, add the turkey and cook until lightly brown.

Transfer to a bowl with the rice and orzo and stir to combine. Add spices, remaining stock, and diced tomatoes.

Stuff the peppers and place in a baking dish.

Bake on 350 for 30min. I also cooked some delicious brussel sprouts for a side dish.

I added a little parm cheese to the top of each pepper with about 10 min left to bake.

Enjoy! Until next time...