1 ½ cups chicken broth
¾ cup rice
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½  pound pounds ground turkey
1 32 ounce can tomato sauce
4 tablespoons fresh parsley, chopped
1 teaspoon sea salt or kosher salt
½  teaspoon fresh ground pepper
6 large green bell peppers


In a saucepan bring chicken stock to a boil, add rice, stir, and remove from heat. In large skillet, sauté onion and garlic in olive oil 3-5 minutes over medium heat. Add ground turkey, and cook until turkey is no longer pink in color. Remove from heat and drain fat. Stir in cooked rice, tomato sauce, parsley, salt and pepper, mix well.  Remove tops and seeds from green peppers.

Spoon turkey and rice mixture into bell peppers and stand peppers upright in stockpot. Spoon remaining sauce on top of pepper, and add 3 tablespoons of water; cover. 

Once vapor seal occurs turn heat to low.  Cook through until tender, approximately 30 minutes.