Delicious Stuffed Bell Peppers
This was a wonderful dish – colorful, healthy, unique, and delicious! Just a note though, the recipe calls for cooked rice so I prepared mine earlier that day, but don’t start this recipe thinking it will be fast if you have to have your rice cooked!
- Bell peppers (pick ones with 4 bumps on the bottom so that they stand flat in a pan)
- 2-3 cups cooked brown rice
- 1 lb ground turkey
- assorted veggies (we used: 1/3 head broccoli, 1/2 tomato, 1/4 chopped onion, 4 minced cloves garlic, and I meant to use corn but I forgot to put it in!)
- 1/2 cup pizza or pasta sauce (of your choice)! [optional]
- Cheese to melt on top at the end (I used feta and cheddar)
Preheat the oven to 400 degrees. Saute onions in a pan for 1-2 minutes over medium heat. Then add the ground turkey. Add the garlic cloves just as the ground turkey is almost cooked all the way through (to avoid overcooking and burning the garlic). Add the rest of the veggies at the same time.
While this is cooking, remove the tops of the peppers and clean them out. Add the rice to the mixture once everything is just about cooked. This is where I add the pizza/pasta sauce, just to ensure that the mixture does not dry out while baking. Mix everything together and then spoon the mixture into the open bell peppers. Place tinfoil over the tops of the peppers (this is not mandatory, I just think it seals in some of the flavor)!
Find a baking dish and put about 1/4 inch water in the bottom of it (this allows the bell peppers to steam a bit while baking). Place the peppers into the dish and into the oven. Cook for 10 minutes and then remove the tinfoil. Cook another 5-10 min (or until the peppers begin to wilt and start to turn a bit brown). Take them out of the oven, cover the tops with cheese, place them back in until the cheese is melted and voila!