Stuffed Peppers with Turkey and Wild Rice

November 4, 2011

Stuffed peppers are one of those recipes that are perfect for leftovers. Leftover chicken? Throw it in the mixture. Have some rice? Add it. Any herbs or veggies? Include them. You get the point, stuffed peppers are versatile and an overall delicious dish. For those of you who have a hankering for stuffed peppers are don't want to put in "everything but the kitchen sink," try this recipe. Stuffed peppers with turkey and wild rice is a super easy dish that everyone will love.

Ingredients:

1 Box brown and wild rice mix, cooked

6 Large bell peppers

Tomato sauce - enough to cover the bottom of a casserole dish

2 tablespoons Olive oil

1 1/2 cups Chopped onion

1/2 Bell pepper, diced

1 Package 93% lean ground turkey

3 Garlic cloves

7 Mushrooms, finely diced

Pinch crushed red pepper

1 teaspoon Oregano

1 teaspoon Basil

1 Can diced tomatoes

Salt and Pepper to taste

1/2 cup Parmesan

Shredded mozzarella for topping

Directions:

Preheat oven to 400 degrees F.

Cut bell peppers in half lengthwise; discard seeds and membranes. Blanch for 2 minutes. Pat dry and place in a casserole dish - the bottom of the dish should be covered with a thin layer of tomato sauce.

In a pan, add olive oil and saute the onions and bell pepper until soft (7-9 minutes). Add minced garlic and mushrooms and cook for 2 minutes. Add the ground turkey and spices and cook until the turkey is no longer pink, breaking up the turkey as it cooks.

In a large bowl, combine the cooked ground turkey, cooked wild rice, diced tomatoes and Parmesan. Add salt and pepper to taste. Scoop mixture into each bell pepper half. Top with a scoop of tomato sauce and grated mozzarella cheese.

Bake, covered, for 30 minutes.