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Red Peppers Stuffed With Turkey

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  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 350° for 40 minutes.
Remove the foil and bake about 15 minutes more or until the tops are lightly brown.

Recipe Summary

Main Dish

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