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Stuffed Bell Peppers

Stuffed Bell Peppers
    • 4 bell peppers (color of your choice)
    • ½ pound 93% lean ground turkey
    • 1 can fire-roasted tomatoes
    • 2 garlic cloves, grated
    • 1 green container (about 1 cup) onions, chopped
    • 1 cup cooked brown rice=2 yellow containers
    • Shredded cheddar cheese=2 blue containers 
    • 1 tbsp each ground cumin, paprika, black pepper, garlic powder, onion powder, italian seasoning
    • 1 tbsp tabasco (more or less to taste)
    • ½ tsp salt optional

Stuffed Bell Peppers
    • Cook rice according to package instructions
    • In a skillet with a little EVOO, saute onion and garlic until tender. Remove from pan and set aside.
    • In same skillet, brown ground turkey
    • Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling.
    • Boil peppers for 3 minutes and remove. Drain on paper towels
    • Open can of tomatoes and separate the tomatoes from the juice/sauce its in- but save the juice and spread it in the bottom of a small pyrex baking dish.
    • In a large mixing bowl, combine ground turkey, sauteed onions/garlic, 1 blue container cheese, 2 yellow containers rice, diced tomatoes, tabasco, and seasoning. Mix well.
    • Fill each pepper with mixture. Top with remaining 1 blue container cheese and sprinkle paprika on top Bake at 325 for 20-25 minutes
    • Yield: 4 peppers. Fix Portion (per pepper):2 green, 1 red, 1/2 yellow, 1/2 blue
    • Inspired by Honeybee Homemaker

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