Unstuffed Pepper Skillet

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6 servings

INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
2 bell peppers, chopped
2 cloves garlic, minced
1 pound ground turkey (or beef)
salt and pepper, to taste
28 ounce can crushed tomatoes
14.5 ounce can petite diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 ½ cups water
1 ½ cups quick-cooking brown rice (I used Minute Rice, look for one that cooks in 10 minutes)
1 cup cheddar and/or Monterey jack cheese
2 tablespoons chopped fresh parsley, for serving

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook, stirring occasionally, 2-3 minutes. Add ground turkey, season with salt and pepper, and cook, breaking it up into pieces, until browned.

Stir in crushed tomatoes, diced tomatoes, basil, oregano, water, and rice. Bring to a low simmer, cover, and cook about 10 minutes, until rice is tender. Stir in ½ cup cheese; sprinkle with remaining cheese and fresh parsley. Serve.

Slightly adapted from a recipe from kristineskitchenblog.com