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1
Preheat the oven to 400 F.
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2
Coat the bottom of a skillet with extra-virgin olive oil.
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3
On medium-high heat, add the ground turkey and cook until its no longer pink, breaking it up and moving it around in the pan so everything gets cooked.
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4
Once fully cooked, remove meat from the pan and set aside.
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5
Add a touch more oil to the pan, and saute the cabbage, onion and garlic.
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6
Cook until softened.
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7
Add the meat back into the pan.
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8
Add the tomato sauce and chicken broth.
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9
Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
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10
Once thickened, stir in the cooked brown rice.
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11
Remove from heat.
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12
Place the peppers into a baking dish.
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13
Fill each pepper with the meat mixture.
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14
Dont be afraid to stuff it above the top, as long as it stays in.
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15
If you have a little mixture left over, no worries.
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16
You can nibble while you wait!
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17
Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
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18
Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
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19
Finishing cooking in the oven about 1520 minutes or until the desired doneness is reached.
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20
I dont like my peppers too cooked.
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21
I like them to still have a little crispness to them.
