Turkey and Rice Stuffed PeppersMarch 22, 2017
My mom made stuffed peppers for dinner when we were growing up. They are nice, since you can prep them in advance and then pop the pan in the oven after work. You could also leave them in a slow cooker while you are away…then dinner will be ready when you get home! Depending on the size of your bell peppers, you may end up with extra filling. Bake it about 15-20 minutes alongside the rest of the dish, and then use it for a quick breakfast or dinner by topping it with some fried eggs.
You will need:
- 6 bell peppers
- 4 T olive oil
- 1 lb ground turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 oz tomato sauce (we used an arrabiata)
- 1 t ground oregano
- 1 t ground basil
- 1/2 t ground pepper
- 1/4 t salt
- 1/4 t crushed red pepper flakes
- 1 small bunch scallions, trimmed and chopped
- 1 c cooked long-grain/wild rice
- 2 c shredded cheese (we used our favorite cheddar)
Then you will…
- Preheat your oven to 350 degrees.
- Cut the tops of the bell peppers.Remove the stem and chop the tops. Set aside.
- De-seed the peppers and place the pepper cups in a 9×3 baking dish.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the turkey and start to brown and crumble, cooking about 5 minutes.
- Add the chopped bell pepper, onion and garlic.
- Saute until the turkey is cooked through and starting to brown.
- Stir in the tomato sauce, oregano, basil, pepper, salt, crushed red pepper flakes, scallion and rice.
- Allow to simmer 3-5 minutes. Remove from heat.
- Stir in half of the cheese.
- Spoon the filling into the bell pepper cups. Top with the extra cheese.
- Add enough water to cover the bottom of the baking dish. Cover the dish loosely with foil.
- Bake for 30 minutes.
- Remove the foil and bake another 20-25 minutes. The pepper shells should be slightly softened and the cheese melted and browned.