One-Pot Deconstructed Stuffed Peppers

1 TBSP Extra virgin olive oil

2 TBSP minced garlic

1 ½ cups diced yellow onion

1 lb Whole 30 compliant Italian sausage

1 lb Extra lean ground turkey (99/1)

2 cups diced red bell pepper

1 cup basmati rice

1 TBSP Italian seasoning

1 tsp Himalayan pink salt

½ tsp ground black pepper

1 32oz jar Rao's marinara

2 cups chicken bone broth

1 cup water

Heat olive oil in a large stock pot over medium/medium-hight eat. Add garlic and onions and stir until fragrant, about 1-2 minutes.

Crumble Italian sausage and ground turkey and add it to the pot. Cook, stirring frequently until meat is browned.

Add the diced peppers, rice, salt, pepper, and Italian seasoning and cook until fragrant, about 1-2 minutes.

Stir in the marinara, bone broth, and water then bring to a boil.

Lower heat, cover, and simmer for about 20-25 minutes until the rice is cooked. Note: Be sure to stir about every 5 minutes to ensure the rice doesn't stick to the bottom of the pot and burn.

Serve in bowls.