Yield: 4 servings
⅓ cup dry short-grain brown rice
½ pound ground turkey
½ small onion, chopped
1 carrot, chopped or grated
1 celery stalk, chopped or grated
¼ cup chopped flat leaf parsley
2 Tbsp ground flax
¼ tsp salt
¼ tsp freshly ground black pepper
4 mixed bell peppers, red, orange and yellow, tops cut off, seeds removed and discarded
1 Tbsp olive oil
2 garlic cloves, chopped
¼ cup chopped cilantro
6 oil cured olives, pitted, chopped
1 Tbsp tomato paste
1 28-oz. can whole peeled tomatoes
½ cup water
Cook the brown rice according to the package instructions. Drain if there is any remaining liquid and place in a large mixing bowl. Add the turkey, onion, carrot, celery, parsley, flax, salt and black pepper. Mix well and stuff the peppers.
Heat the oil in a large stockpot over medium-high heat. Add the garlic. Decrease the heat to medium low and cook 1 minute until the garlic is fragrant. Add the cilantro, olives and tomato paste, and cook a minute more, stirring often until the paste turns lightly brown.
Add the canned tomatoes and water. Place the peppers inside, stem side up. Bring to a gentle simmer and cover. Cook 20 to 25 minutes until the peppers are soft and the meat filling is cooked through. Serve immediately.
Nutrition facts (per serving): calories 321, protein 19 g, carbohydrates 37 g, fat 12 g, calcium 124 mg, vitamin D 0 IU, cholesterol 40 mg, fiber 8 g, sodium 752 g
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.