Stuffed Bell Peppers

4 large bell peppers 

1 cup cooked brown rice

1 lb lean ground turkey

2 garlic cloves, minced

1/2 cup chopped onion

1 can diced tomatoes with Italian seasoning

Tomato sauce, enough to cover the bottom of a casserole dish plus a few tablespoons extra

2 tbsp canola oil or olive oil

Salt and pepper to taste

Shredded cheese

Directions

Preheat oven to 400 degrees F.

Cut bell pepper in half lengthwise and discard seeds and membranes.

Place a thin layer of tomato sauce in the bottom of your casserole dish.

In a pan, add oil and sautee the onions until translucent {5-7 minutes}. Add minced garlic and cook for 2 more minutes. Then add the ground turkey and brown.

In a large bowl, combine the cooked ground turkey, brown rice, diced tomatoes, and a couple tablespoons of tomato sauce. Add salt and pepper to taste. Scoop the mixture into each bell pepper half and place in the casserole dish.

Cover the dish with tinfoil and bake for 30 minutes. Switch the oven to broil, uncover the dish and sprinkle each pepper with cheese.

Broil until cheese is bubbly and melted