Turkey & Wild Rice Stuffed Peppers
Serves 415 mins prep35 mins cook
Sweet bell peppers stuffed with seasoned ground turkey, wild rice and a fabulous tomato based filling.
0 servings
What you need
Instructions
0 Cook 1 cup of wild rice according to the directions on the box 1 Preheat your oven to 375 degrees 2 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. 3 Place a large skillet over medium heat and add a tablespoon of olive oil 4 Add a diced yellow onion and cook for about 5 minutes or until it begins to soften 5 Add 3 cloves of finely minced garlic and cook for about 60 seconds while stirring constantly 6 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 7 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 8 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 9 Cover the baking dish with foil and bake in a 375 degree oven for 22-25 minutes 10 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 11 Enjoy!View original recipe