4 large red or green bell peppers
1 teaspoon vegetable oil
½ cup chopped celery
1 medium yellow onion, chopped (1 cup)
1 clove garlic, minced
12 ounces lean ground turkey
½ teaspoon ground cumin
¼ teaspoon dried cumin
1 can (8 ounces) tomato sauce
½ cup cooked white rice
2 tablespoons chopped fresh parsley
fresh cilantro of flat leaf parsley sprigs for garnish
Preheat oven to 400 degrees. Cut a thin slice off bell pepper bottoms to make them level. Slice off tops; remove seeds and cores. Place peppers in a shallow baking dish. In a large non-stick skillet, heat oil over medium heat. Add celery and onion; cover and cook until just tender, about 3 minutes. Uncover; add the garlic and cook, stirring for 30 seconds. Increase heat to medium-high. Crumble turkey into skillet; add cumin and oregano. Cook, stirring, until turkey is no longer pink, about 4 minutes. Remove from heat. Stir in ¾ cup of tomato sauce, rice and parsley. Spoon turkey mixture into bell peppers, dividing evenly. Spoon remaining tomato sauce on top. Bake until peppers are tender and filling begins to brown, about 30 to 35 minutes. Garnish with cilantro and serve immediately.
*Using ground turkey in place of ground beef reduces the fat content considerably in the recipe. And, turkey offers a high proportion of usable protein.