Andy's Turkey-Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 green bell peppers, halved lengthwise, seeded.1 14.5 oz can diced tomatoes (Italian seasoned)1 lb ground turkey 93% lean1/3 to 1/2 cup brown rice (uncooked)1/3 to 1/2 cup chopped onion1.5 tsp Worcestershire (lee & perrins)1/2 cup shredded colby-Jack cheese, divided into two 1/4 cups1/2 cup water1 tsp Italian seasonings1 tsp garlic powdersalt and pepper to taste
Makes 5 or 6 1/2 shell stuffed peppers. (depending on size of peppers)
Preheat oven to 375 degrees.
For al dente peppers (preferred), par boil 3 minutes and drain. For crunchy, skip that step.
In skillet, cook onion and turkey until turkey is browned and onion is clear. Drain any excess fat.
Add water, the whole can of tomatoes (juice, too), rice, Worcestershire, seasonings. Bring to a boil, reduce to simmer and cover 15-20 minutes.
After 15-20 min (rice is cooked), remove cover and allow any additional liquids to reduce on low heat, stirring occasionally until all gone. This really intensifies the flavors.
Remove from heat and mix in 1/4 cup of cheese.
Stuff peppers, place in a baking dish and cover with remaining cheese. Bake 15-20 minutes or until cheese is melted and just browned. Serve immediately.
**I tend to spice mine up a bit, with either Cajun seasoning, or red pepper/cayenne. I hope you enjoy this as much as my wife and i do.
Preheat oven to 375 degrees.
For al dente peppers (preferred), par boil 3 minutes and drain. For crunchy, skip that step.
In skillet, cook onion and turkey until turkey is browned and onion is clear. Drain any excess fat.
Add water, the whole can of tomatoes (juice, too), rice, Worcestershire, seasonings. Bring to a boil, reduce to simmer and cover 15-20 minutes.
After 15-20 min (rice is cooked), remove cover and allow any additional liquids to reduce on low heat, stirring occasionally until all gone. This really intensifies the flavors.
Remove from heat and mix in 1/4 cup of cheese.
Stuff peppers, place in a baking dish and cover with remaining cheese. Bake 15-20 minutes or until cheese is melted and just browned. Serve immediately.
**I tend to spice mine up a bit, with either Cajun seasoning, or red pepper/cayenne. I hope you enjoy this as much as my wife and i do.
Nutritional Info Amount Per Serving
- Calories: 177.8
- Total Fat: 7.1 g
- Cholesterol: 58.3 mg
- Sodium: 122.0 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.2 g
- Protein: 17.5 g
Member Reviews
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NAPPILICIOUS
Awesome dish. It took me longer than normal time listed to make stffing ( like 45 mins), because I got a longer cooking rice which took longer to cook. I also added cayenne pepper to spice it up, and since my peppers were huge I only came out with 4 servings. Certainly will make again. - 3/21/12
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HILLERYH
Both my husband and myself really enjoyed this recipe. I did have an issue with the rice though. It took me 40 minutes to cook and it was still a little crunchy after adding close to a cup more water. I don't know if I misunderstood the directions... But still very yummy! Will make again! - 8/17/11
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WALKINGBOUT
I love this recipe!... Delicious! Thank you for sharing it... Even my picky eater family members loved it. It is a winner... I will make it often.... We love stuffed peppers. Didn't know how to make them healthy. So wasn't getting to eat them as often as we liked.Thank you for sharing this recipe. - 7/12/12