Peppers Stuffed with Turkey
4 large green bell peppers (I used red and yellow also)
1 1/2 teaspoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 lb. ground turkey
1 1/2 cups cooked rice
1 8 oz. can tomato sauce, divided (I used more)
1 tablespoon chopped fresh parsley
1 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold water. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and saute until softened, about 3 minutes. Add turkey and saute just until it loses its pink color, about 2 minutes. Drain fat.
Preheat oven to 350 degrees F.
Mix the turkey mixture with the rice, 1/2 cup tomato sauce, parsley, salt and pepper in a medium bowl. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon remaining 1/2 cup tomato sauce over the peppers. Cover and bake until peppers are tender and filling is heated through, 30 to 35 minutes.