Editor’s note: Omit the ground turkey breast to create a vegetarian variety.
INGREDIENTS
6 bell peppers (red, yellow and orange varieties)
1 clove garlic, crushed
1 red onion, finely chopped
½ tablespoon extra virgin olive oil
2 packages of wild rice (8 oz. each) prepared
1 lb. lean ground turkey breast
crushed black pepper
¼ cup tomato juice
Parmesan cheese (grated)
PREPARATION
Wash bell peppers; cut in half, lengthwise; remove veins and seeds. Blanch peppers in boiling water for three minutes till softened.
Prepare wild rice mixture according to directions on package. Set aside.
Sauté onion, garlic in skillet with olive oil until translucent. Add half of the cooked wild rice mixture. Add tomato juice; blend. (At this time, remove rice mixture designated for any vegetarian portions.)
Sauté ground turkey in skillet until brown. Add remaining rice; mix well.
Arrange peppers in a large, low baking dish. (You can also use two small baking dishes: one for the vegetarian variety and one for the turkey mixture.)
With a large spoon, fill each pepper with the vegetarian and/or turkey mixture.
Top with shredded Parmesan cheese.
Bake in oven set to 350 degrees for 40 minutes.
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