Stuffed Bell Peppers | Colorful peppers give this recipe a lot of eye appeal. Perfect for an easy midweek supper or weekend meal. You can omit the ground turkey 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 untll softened.
- Prepare wild rice mixture according to directions on package. Set aside.
- Sauté onion and 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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