Ingredients

The following ingredients have 6 Servings
  • 6 cloves garlic
  • 1/2 cup fresh basil leaves
  • 1 1/2 cups chunky tomato sauce, divided
  • 1 tablespoon dried oregano
  • 1 tablespoon italian seasoning
  • 2 teaspoons olive oil
  • 1 pound extra lean ground turkey breast
  • 1 medium yellow onion, diced
  • 1 (15 oz) can great northern beans
  • 3 cups fresh organic spinach
  • 1 cups cooked brown rice
  • Freshly ground salt and black pepper, to taste
  • 6 medium to large green or red bell peppers
  • 4 oz burrata cheese, sliced (fresh mozzarella also works)

Instruction

  • Preheat oven to 350 degrees F.
  • In a blender or food processor, add 1 1/4 cups tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside.
  • Heat olive oil in a large 10 inch skillet or frying pan over medium high heat. Add diced onions and turkey, breaking up the meat as you stir. Cook for 6-8 minutes or until turkey is cooked and no longer pink. 
  • Stir in tomato sauce from the blender, along with oregano, italian seasoning and spinach. Simmer uncovered on medium low heat for 10-15 minutes; stirring every few minutes (the spinach will break down as you cook it). 
  • After it is done cooking, stir in beans and rice. Taste, add salt and pepper and adjust seasonings as necessary.
  • While the turkey and sauce are cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish.
  • Fill each pepper with turkey mixture. Add an extra spoonful of remaining tomato sauce on top each pepper with a little burrata cheese.
  • Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender. Makes 6 peppers!