Stuffed bell peppers

Ingredients:

• 4 large bell peppers, any color
• 1 pound lean ground turkey (93% lean or higher)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked brown rice (or cauliflower rice for fewer points)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup tomato sauce (choose a lower-sugar or zero-point option)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup reduced-fat shredded cheese (optional, count the points)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them and set aside.
3. In a skillet over medium heat, cook the lean ground turkey until it’s no longer pink, breaking it into small pieces. Drain any excess fat if necessary.
4. Add the chopped onion and minced garlic to the cooked turkey and sauté for a few minutes until the onion is soft.
5. Stir in the cooked brown rice (or cauliflower rice) and diced tomatoes. Season with Italian seasoning, salt, and pepper. Cook for a few minutes to combine the flavors.
6. Pour in the tomato sauce and cook for another 2-3 minutes, ensuring the filling is well mixed and heated through.
7. Stuff each bell pepper with the turkey and rice mixture, pressing it down gently.
8. Place the stuffed bell peppers in a baking dish and cover them with foil.
9. Bake in the preheated oven for about 30-40 minutes, or until the bell peppers are tender.
10. If using reduced-fat shredded cheese, remove the foil, sprinkle the cheese on top of each stuffed bell pepper, and return them to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Serve your stuffed bell peppers hot, garnished with fresh herbs if desired.