1/2 lb dark turkey meat
2 large green bell peppers, hallowed and cut in half
1/2 tablespoon of safflower oil
2 garlic cloves, minced
1/2 of one small onion, diced
1 small red pepper, diced
1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
1 cup shredded mozzarella cheese
1 14 oz can of diced tomatoes
1 teaspoon of olive oil
1 teaspoon of parsley
1/2 cup long grain rice
In a medium skillet over medium-high heat, toss in your turkey, red pepper, onion, garlic, salt and pepper, and oil.
Cook until onion is translucent and turkey is cooked through. Once done remove from heat and set aside.
In a sauce pan, bring 1 cup of water to boil then simmer 1/2 cup of rice. Follow bag directions on how long to let rice sit.
In another skillet, add your parsley, olive oil, and diced tomatoes. Cook until just simmering.
In a large bowl combine turkey mix, rice, cheese, and marinara sauce mixture.
Scoop out the mixture into the hallowed out green bell peppers placed in a back dish. Continue filling peppers until full and overflowing.
Preheat oven to 375 and bake 30-35 minutes or until peppers are tender.
Turn oven to broil, top peppers with a little bit more cheese and place until broiler for 3-4 minutes or until tops are browning.
Remove from oven and let cool. Serve and enjoy!