Ingredients

• 6 large red or yellow bell peppers (tops removed, seeds discarded)
• 1.5 lb ground turkey
• 1 cup cooked brown rice (≈ 185 g uncooked)
• ½ cup cooked steel‑cut oats (cooled)
• ¼ cup fresh chopped basil
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 1 cup plain full‑fat Greek yogurt
• 1 Tbsp lemon juice
• 1 Tbsp chia seeds
• Salt & freshly cracked black pepper, to taste
• 2 Tbsp olive oil

Instructions

1. Pre‑heat oven to 375 °F (190 °C). Lightly brush the hollowed peppers with a little olive oil and place them upright in a baking dish. Bake 10 min to soften slightly.
2. Meanwhile, heat 1 Tbsp oil in a skillet over medium heat. Add ground turkey, thyme, smoked paprika, cumin, salt, and pepper; cook until browned (≈ 6‑8 min).
3. Stir in cooked brown rice, oats, and chopped basil; mix until evenly distributed. Remove from heat.
4. Spoon the turkey‑rice‑oat mixture into each pepper, packing gently. Return the dish to the oven, cover with foil, and bake 20‑25 min until peppers are tender and the filling is hot.
5. While peppers bake, whisk together Greek yogurt, lemon juice, chia seeds, and a pinch of salt to create the drizzle.
6. Remove peppers, let cool 5 min, then drizzle each with the yogurt mixture before serving or storing.

Macros

Whole Dish

Per Serving

540 calories, 45 g protein, 18 g fat, 50 g carbs, 14 g fiber, 7 g sugar