Recipe Background
Some ideas are obviously good, right from the word "go." Take Turkey Stuffed Peppers... doesn't it just sound like the tastiest idea? Fresh, vibrant, tender bell peppers are stuffed with savory and lean ground turkey, nutty brown rice, fragrant herbs, and sweet tomatoes... that sounds pretty good to us! And that's before Turkey Stuffed Peppers get all dressed up in melty cheese! Yup, great idea!
Some ideas are obviously good, right from the word "go." Take Turkey Stuffed Peppers... doesn't it just sound like the tastiest idea? Fresh, vibrant, tender bell peppers are stuffed with savory and lean ground turkey, nutty brown rice, fragrant herbs, and sweet tomatoes... that sounds pretty good to us! And that's before Turkey Stuffed Peppers get all dressed up in melty cheese! Yup, great idea!
Ingredients
- 6 bell peppers colors of your choice
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 2 (14.5-ounce) cans Italian-style diced tomatoes
- 2 cups brown rice cooked
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups provolone cheese grated, divided
Directions
- Preheat the oven to 350 degrees F.
- Wash the bell peppers.
- Using a knife, cut off the top of the bell peppers where the stems are, creating bowls.
- Using a knife, remove the seeds and the membranes from the inside of the bell peppers.
- In a 9x13-inch casserole dish, place the bell peppers, cut-sides up.
- Bake the bell peppers until they start to become tender, about 25 minutes.
- In a skillet coated with nonstick spray over medium heat, add the onions and cook, while stirring, until softened, about 3-4 minutes.
- Add the garlic to the onions and cook, while stirring, until fragrant, about 30 seconds.
- Add the ground turkey to the onion mixture and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
- Drain the excess fat from the skillet.
- Add the tomatoes and their juices, the rice, the oregano, the basil, the Worcestershire sauce, the salt, and the black pepper to the turkey mixture and stir to combine.
- Bring the turkey mixture to a simmer and allow it to simmer for 10 minutes.
- Add 1/2 of the provolone cheese to the turkey mixture and stir to combine.
- Using a spoon, scoop the turkey mixture evenly into the bell peppers.
- Cover the stuffed peppers with aluminum foil and bake for 30 minutes.
- Remove and discard the foil.
- Top the stuffed peppers with the remaining provolone cheese.
- Bake the stuffed peppers until the cheese is bubbling and the peppers are fork-tender, about 10 minutes.
- Serve.
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