1 lb. 93% lean ground turkey
1 garlic clove minced
1/4 onion, minced
1 TBS fresh parsley, chopped
1 tsp. garlic powder
1 tsp. oregano
1 tsp. kosher salt
3 large sweet bell peppers (any color), washed, seeded and cut in half lengthwise
1 cup fat free chicken broth
1 cup tomato sauce
1 1/2 cups cooked white rice
Olive oil spray
1/4 cup parmigiano cheese
Preheat oven to 400 degrees. Using olive oil, spray bottom of a medium non-stick skillet and heat on medium heat. Add onion, garlic and parsley and saute about 2 minutes. Then add ground turkey, salt, garlic powder, oregano and cook until meat is completely cooked through, about 5 minutes. Add 1 cup of tomato sauce and 1/2 cup of chicken broth mixing well. Simmer on low for about 5 minutes. Combine cooked rice, turkey and parmigiano cheese. Stuff each pepper half with the turkey mixture and place on a 9 x 13-inch baking dish. Top each stuffed pepper half with 1 TBS of cheese. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 30 minutes or until peppers are fork tender. Remove foil and serve.