Turkey Stuffed Peppers

In my search for healthier meals, I came up with this recipe. I wanted it to be low in fat and sodium, but it definitely needed salt! Or at least more seasonings!

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.