Turkey And Rice Stuffed Red Peppers Recipe

ingredients

4 red bell peppers, tops, ribs and seeds removed
1/2 pound ground turkey breast
1 cup cooked brown rice
1 small onion, finely chopped
1 clove garlic, peeled and minced
1/2 cup canned black beans, rinsed and drained
1/2 cup corn fresh, canned, or thawed frozen
1/4 cup flat-leaf parsley, finely minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs, preferably whole-grain

directions

Preheat the oven to 400 degrees F.

Taking care not to make any holes, cut a very thin slice off the bottom of each bell pepper, just enough to help them stand straight and solidly. Set aside.

For the filling, in a large bowl combine the turkey, rice, onion, garlic, corn, parsley, oregano, salt and pepper. Add beans, mixing in lightly with a fork so beans aren't mashed. Set aside.

Divide the filling into four portions, packing each pepper with the mixture, mounding any extra at the top. Place stuffed peppers in a baking dish just large enough to hold them. Pour in 1 cup of water. Cover the dish with foil and bake in the center of the oven for 40 minutes.

In the meantime, combine cheese with the breadcrumbs in a small bowl. After 40 minutes of baking, uncover peppers. Sprinkle cheese/crumb mixture over top of each pepper. Continue baking the peppers, uncovered, 15 to 20 minutes or until the peppers are soft when pierced with a knife but not collapsing. Let set until cool enough to eat, about 10 to 20 minutes; serve.

nutrition data

Nutritional data has not been calculated yet.