This meal may require a lot of pots and pans (I used four) but don’t let that intimidate you! The deliciously, healthy meal really fills you up and is pretty easy to pull together.
The following ingredients are for ONE stuffed pepper, but feel free to double the recipe for date night or 4x it for dinner for the family.
Ingredients
1 pepper
1/4 lb. ground turkey
1/4 of an onion, diced
1 can diced tomatoes (I got the ones seasoned with basil, garlic, and oregano)
1/4 cup cooked brown rice
Small handful of Italian cheese blend
Directions
Preheat oven to 350 degrees.
Cut the top off the pepper and carefully remove all the seeds and white membranes. You might need to trim some of the bottom of the pepper to get it to stay upright, but make sure that you don’t make a hole in the pepper while doing so! Submerge it in a big pot of boiling water and let cook for 3-5 minutes. Pull out of the water and set aside.
In a pan, add about 3 tablespoons of oil and sauté onions until clear. Add in ground turkey and cook until you can’t seen anymore pink. There shouldn’t be too much fat that comes off the turkey, but if there is drain it carefully. 
Add onions, turkey, about half of the can of tomatoes, and 1/4 cup of cooked rice (I used the boil-in-bag kind and saved the rest or the rice and the tomatoes for other meals later in the week) to a bowl. Mix thoroughly. Fill pepper with mixture and top with cheese.
Bake in the oven for 7-10 minutes, or until the cheese is fully melted. Note: I had some of the mixture leftover that didn’t quite fit into my pepper but it makes for a good snack while the pepper bakes.
