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Serves: 5

Prep Time: 50 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: American

Ingredients

1	box UNCLE BEN’S® Long Grain & Wild Rice Sun-Dried Tomato Florentine
1	can diced tomatoes (14.5 oz.) with onion and garlic, drained with 2 tablespoons juice reserved
1	package pre-sliced mushrooms (8 oz.)
5	green or red bell peppers cut in half vertically and seeds removed
1	lb. 99% lean ground turkey meat
2	cups baby spinach leaves packed
1	medium onion diced
2	medium carrots peeled and diced
3/4	cup part-skim shredded mozzarella cheese
2	cloves garlic minced or 2 teaspoons bottled minced garlic
1	tsp. garlic powder
1/2	tsp. dried oregano
1/2	tsp. dried basil
1/4	tsp. black pepper
2	cups jarred (low-sodium) marinara sauce
2	large celery stalks diced
1	Tbsp. olive oil

Instructions

1. Prepare UNCLE BEN’S’® Long Grain & Wild Rice Sun-Dried Tomato Florentine according to package instructions eliminating the butter or oil.
2. Place peppers cut side up in a large casserole dish coated with cooking spray; set aside.
3. Preheat oven to 375º F.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and sauté for 3 minutes. Add the turkey meat, mushrooms and garlic, and saute until meat is cooked through and vegetables are tender. Add the diced tomatoes with 2 tablespoons of reserved juice, spinach and seasonings (garlic powder through black pepper); stir well to combine.
5. Simmer filling for 3 minutes and then transfer to a large bowl. Add rice to bowl and stir well to combine.
6. Fill peppers with filling, mounding the filling slightly in the center of the peppers. Top each filled pepper with 2-3 tablespoons of tomato sauce.
7. Bake peppers for 12 minutes. Remove from oven and sprinkle each pepper with 2 tablespoons of shredded mozzarella. Bake the peppers for an additional 10 minutes. Allow peppers to cool for 10 minutes before serving.

Recipe developed by Michele Powers, R.D.

Serve the peppers with a large tossed salad drizzled with balsamic vinaigrette. Stuffed peppers can be frozen in a tightly sealed container. To re-heat, thaw and then cook in the microwave for 1-2 minutes.

Recommended: Serving size is 2 pepper halves.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.