Stuffed Bell Peppers

Stuffed Bell Peppers
two bell peppers (use one for each serving depending on how many people you are feeding)
one package of ground turkey meat (about 8 oz.)
Olive Oil
2 cups cooked rice
one can of crushed tomatoes
one can of plain tomato sauce
one yellow onion roughly chopped
teaspoon of granulated garlic
one teaspoon of Worcestershire sauce
grated mozzarella approximately a cup (more if you like)
salt to taste
fresh ground black pepper to taste

Preheat your oven to 350
Begin by topping and cleaning out the bell peppers, in a pot of salted boiling water blanch the bell peppers until they are easily pierced with a toothpick, approximately 15 minutes drain and set aside. Brown the turkey meat in a drizzle of olive oil with the onion, granulated garlic, and Worcestershire sauce. Drain and place mixture in a food processor and pulse to make a smooth consistency. Place meat mixture back in the skillet, add the already cooked rice, the can of crushed tomatoes, salt and pepper to taste. Stir and cook about 8 minutes so the rice can absorb the flavors of the meat, garlic and tomatoes. 

In a 8" x 8" drizzle olive oil and place the drained bell peppers in the dish, fill with the meat, onion, rice, tomato mixture and sprinkle the grated mozzarella on the peppers. Pour the tomato sauce around the bell peppers, adding about a tablespoon on top of each pepper. Add more grated mozzarella, add fresh ground black pepper and bake for 20 minutes.

For a complete meal idea garnish with a simple creamed spinach.

recipe by Trish Barton

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