Recipe
Stuffed Peppers
Ingredients
- 3 large whole bell peppers + ½ bell pepper
- 8 oz mushrooms
- 1 onion
- 1 garlic clove
- 3 oz shredded cheese
- 12 oz ground turkey or chicken
- 1 can diced tomatoes
- 1 can tomato sauce
- ½ cup brown rice
- 1 tsp parsley or thyme
- 1 tsp oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ cup water
Directions
- Preheat the oven to 350°F.
- Rinse peppers and mushrooms. Cut large peppers in half lengthwise and remove seeds. Finely chop bell pepper half. Finely chop mushrooms.
- Peel onion and garlic. Finely chop onion and mince garlic.
- In a large skillet over medium heat, cook turkey or chicken, finely chopped bell pepper, mushrooms, onion and garlic, crumbling turkey/chicken with a wooden spoon or spatula, until the turkey is browned, 10 to 15 minutes.
- In a colander, drain off liquid and return to the pan. Stir in tomatoes, tomato sauce, rice, parsley or thyme, oregano, salt and pepper. Bring to a simmer, cover and cook, stirring occasionally, until rice is tender, about 15 minutes.
- Put 1/4 cup water in a 9×13-inch baking dish. Place the pepper halves, cut side up, in the baking dish. Divide turkey mixture among the pepper halves. Sprinkle each pepper half with 2 tablespoons of cheese.
- Spray a sheet of foil with nonstick cooking spray and cover the baking dish with the foil, sprayed side down. Bake until peppers are tender-crisp, about 30 minutes.
