Instructions

1. Prep Your Peppers: Start by washing the red peppers, then cut off the tops and remove the seeds. Set them aside while you prepare the filling.

2. Cook the Turkey: In a large skillet, heat a little avocado oil over medium heat. Add the ground turkey, breaking it up as it cooks. Season with onion powder, garlic powder, smoked paprika, cumin, oregano, salt, and pepper. If you’re using the umami seasoning blend, sprinkle it in for an extra flavor boost.

3. Add the Tomatoes: Once the turkey is browned and fully cooked, add in the canned tomatoes. Stir to combine, letting the mixture simmer for a few minutes to meld the flavors.

4. Incorporate the Rice: Stir in your pre-cooked rice, mixing until everything is evenly combined. The rice will soak up some of the tomato juices, making the filling extra tasty.

5. Stuff the Peppers: Spoon the turkey and rice mixture into each red pepper, filling them generously. Arrange the stuffed peppers in a baking dish.

6. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for about 30 minutes. For a bit of extra flair, remove the foil in the last 10 minutes to allow the tops to brown slightly.

And enjoy!

These Turkey & Rice Stuffed Red Peppers are perfect for meal prepping and can be easily stored in the fridge for quick lunches or dinners throughout the week. They’re satisfying without making you feel sluggish and flavorful without breaking the bank.