Stuffed Bell Peppers Recipe

I told Karen I would post this recipe here. Its super healthy and very yummy! My notes have have an * before them. Its better with parmesan cheese sprinkled on when you serve it, but that makes it less healthy ;) Hope you like it. -Carly

TURKEY AND RICE STUFFED PEPPERS
Prevention’s Ultimate Quick and Healthy Cookbook
Prep time: 15 min Total time: 1 hour

5 large red bell peppers (or mix of red and yellow)
2 cups water
½ cup long-grain white rice
¾ tsp salt
2 tsp olive oil
1 lb lean ground turkey
1 med onion, chopped
2 garlic cloves, minced
1 ½ tsp dried thyme *I used TJs 21 Seasoning Salute
¼ tsp black pepper
1 lb fresh spinach (I used baby spinach), coarsely chopped
½ cup dried currants *I forgot the currants and it was still delicious
¼ cup chopped parsley *I also forgot parsley this time, still delicious :)

1. Preheat oven to 350. Bring large saucepan of water to boil over high heat.
2. Meanwhile, cut off and discard the tops of 4 bell peppers. Seed the peppers, being careful not to puncture them. Seed and dice the extra bell pepper; set aside.
3. Blanch the whole peppers in the boiling water for 2 minutes, or until slightly softened. Drain the peppers, then stand them upright in an 8 x 8-inch baking dish; set aside.
4. In a medium saucepan, combine 1 cup of the water, the rice, and ¼ tsp of the salt. Cover and bring to a boil over med-high heat; reduce the heat to medium and cook, covered, for 15 to 17 minutes, or until the rice is tender and the liquid is absorbed.***I used brown rice this time so I cooked the rice first and then did steps 1-3, 5-7.
5. Meanwhile, in a large non-stick skillet, warm the oil over med-high heat until hot but not smoking. Add the turkey and sauté for about 3 minutes, breaking up any clumps with a spoon. Add the onions, garlic, thyme, black pepper, and remaining ½ tsp of salt, and cook for about 3 minutes, or until the onions are softened.
6. Add the diced bell peppers, spinach, currants, and parsley; cover and cook for 3 minutes, or until spinach is wilted. Remove the pan from heat. *I added the spinach last, and literally had to smash it down to fit it all under the lid! After it wilted it fit fine – use the largest skillet you have because it will be very full by this point in the recipe.
7. Fluff the cooked rice with a fork. Add the spinach mixture to the rice and stir to combine. Spoon the rice mixture into the bell peppers and bake for 15mins. *If you cannot fit all of the mixture in the peppers, save the extra and spoon it into the pan around the peppers. My kids thought the bell pepper as bowls were cute, but didn't want to eat them. So I just spooned the extra mixture surrounding the peppers into a bowl and sprinkled parmesan cheese on it and they ate it with a spoon.