1 large onion, finely chopped, divided in 2 portions
3 garlic gloves, minced, divided in 2 portions
¼ cup fresh parsley, finely chopped
1 tablespoon dill, finely chopped
Canned tomatoes, crushed, 15 ounces, divided in 2 portions
½ cup uncooked white rice
¾ pounds 93% lean ground turkey
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
¾ cups water
Instructions
Preheat your oven to 375° Fahrenheit.
Coat an oven-safe baking dish with cooking spray so the peppers do not stick.
Slice the top off the peppers and set them aside for later. Remove the ribbons, seeds, and all of the interiors of all of the peppers, being careful to not break or crack the walls of the peppers.
In order to make the filling, in a large mixing bowl, combine half of the garlic, onion, and parsley, all of the dill, ¼ cup of tomatoes, rice, turkey, ¾ tsp salt, and black pepper. Set this aside for later.
To make the sauce, get a non-stick skillet of medium size and heat the olive oil over medium heat, add the remaining onion, and cook for about 3 minutes, just until the onion is translucent. Add the remaining garlic, cook for 30 seconds, add the remaining tomatoes and ¼ tsp salt, add the water, and bring to a boil over high heat. Let this simmer for about 1 minute.
Stuff the peppers to about ¾ the way up, leaving enough room for the rice to expand. Put the lids back on the peppers and add the tomato sauce mixture to the dish around the peppers.
Cover the whole baking sheet with foil and allow them to bake for 75 to 90 minutes.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/weight-watchers-stuffed-peppers/