Turkey & Wild Rice Stuffed Peppers
Serves 4
15 mins prep
35 mins cook
50 mins total
Sweet bell peppers stuffed with seasoned ground turkey, wild rice and a fabulous tomato based filling.
Cook 1 cup of wild rice according to the directions on the box
Preheat your oven to 375 degrees
Slice the peppers in half from stem to base and carefully remove the seeds and core. Set the peppers aside while you prepare the filling.
Place a large skillet over medium heat and add a tablespoon of olive oil
Add a diced yellow onion and cook for about 5 minutes or until it begins to soften
Add 3 cloves of finely minced garlic and cook for about 60 seconds while stirring constantly
Add 16 ounces of ground turkey, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and cook until the turkey is cooked through
Add 2 tablespoons of tomato paste, 15 ounces of drained fire roasted tomatoes, 1/2 cup of shredded parmesan, 1/4 cup of finely chopped fresh parsley and the cooked wild rice and mix until evenly distributed
Divide the filling between the 6 pepper halves and place them into a deep baking dish and add 1/2 cup of chicken stock to keep the peppers moist
Cover the baking dish with foil and bake in a 375 degree oven for 22-25 minutes
Remove the foil, top each pepper with additional shredded parmesan and return the peppers to the 375 degree oven for another 5-8 minutes or until the peppers are tender
Enjoy!
