I love these stuffed pepper! It's a great and tasty way to use a package of lean ground turkey. Anything stuffed into a bell pepper is just good. My favorite bell peppers are the orange ones. I like the subtle sweet flavor they have once they're baked. If you want to make this recipe super healthy, just leave out the cheese. Either way, this a great meal for any night of the week.
Stuffed Bell Peppers with Ground Turkey and Wild Rice
1 box brown and wild rice mix, cooked with herb packet
6 large bell peppers
Tomato sauce - enough to cover the bottom of a casserole dish
2 Tablespoons olive oil
1 1/2 cup chopped onion
1/2 bell pepper, diced
1 lb 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 3 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 1/2 chopped bell pepper until soft (5-7 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.
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, loosely covered, for 30 minutes.
