This hot, colorful meal will provide several amino acids, vitamins, and minerals. Bell Peppers contain alot of Vitamin C. They are however; one of the most commonly sprayed commercial fruits, so it is always best to buy organic or wash the skins thoroughly. You can make a double batch of these and freeze for an easy-reheat meal for up to a month.
- 6 green bell peppers, tops cut away, hold seeds for mix
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onions
- 1 pound ground turkey
- 1 tablespoon minced garlic (let rest 10 minutes before heating to increase cancer fighting properties)
- 1/4 cup finely chopped fresh parsley leaves
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon cup finely chopped fresh oregano
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Pinch red pepper flakes
- 2 cups cooked brown rice, quinoa, or go paleo and use 6 eggs
- 8 ounces tomato sauce
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the turkey, salt, black pepper, and pepper flakes. Add the pepper seeds into the mix. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice, quinoa, or eggs and tomato sauce and stir well. Finally, stir in the parsley and garlic. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.