Red Peppers Stuffed With Turkey
|Ground turkey||8 Ounce|
|Sweet red peppers||4|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Finely chopped carrots||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Minced fresh parsley||1 Teaspoon|
In a medium no-stick skillet, cook the turkey over medium heat about 5 minutes or until it is no longer pink, stirring occasionally.
Drain the turkey in a strainer or colander, then transfer it to a large plate lined with 3 layers of paper towels.
Blot the top with additional paper towels; set aside.
Slice off the stem ends of the peppers and remove the seeds and inner membranes.
In a medium bowl, stir together the turkey, rice, onions, carrots, celery, oregano, thyme and parsley.
Spoon into the pepper shells.
Place the peppers in an 8" X 8" baking dish and add just enough water to cover the bottom of the baking dish.
Cover with foil and bake at 350Â° for 40 minutes.
Remove the foil and bake about 15 minutes more or until the tops are lightly brown.