Magnolia Matters - 2019 Fall/Winter

These great-tasting turkey-stuffed peppers make a great meal! And you get a heart-healthy serving of brown rice in each one. • 1/2 cup uncooked brown rice • 3/4 lb. lean ground turkey • 1/2 medium onion (chopped) • 4 bell peppers (any color) • 14.5 oz. canned, no-salt-added, diced tomatoes • 1 clove fresh, minced garlic (or 1 tsp. garlic minced from jar) • 1 tsp. reduced-sodium Italian seasoning (lowest sodium available) • 1/4 tsp. crushed red pepper flakes (for spiciness), optional • 8 oz. canned, no-salt-added tomato sauce Directions 1. Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While rice is cooking, brown turkey in skillet over medium heat. Add onion and cook for 3 minutes more (until onion becomes translucent). 2. Wash bell peppers and remove tops, seeds, and membranes. Set peppers in a 9-by-9 -inch baking dish or line them up in a loaf pan, so they stand upright. 3. In a mediummixing bowl, mix turkey, rice, tomatoes, garlic, Italian seasoning, and pepper flakes. Spoon into each pepper. Spoon tomato sauce evenly over tops of the 4 peppers. Bake 1 hour, until peppers are tender. Calories per serving Sat. Fat per serving Sodium per serving 252 0.5 g 68 mg 1 Stuffed Pepper per Serving Stuffed Peppers Healthy Eats Recipe © 2019 American Heart Association. This recipe is brought to you by the American Heart Association‘s Simple Cooking with Heart® Program. For more simple, quick, and affordable recipes, visit heart.org/simplecooking. www.MRHC.org MAGNOLIA MATTERS 21