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Stuffed Peppers 2

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Homemade cornbread is a nice accompaniment to this dish.

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Ingredients

  • * 2 large or 4 medium green peppers
  • * 3/4 lb. ground turkey
  • * 1/3 C. onion, minced
  • * 1 tsp. garlic, minced
  • * 1/3 C. regular rice
  • * 1 Tbs. Worcestershire sauce
  • * 1 can Ro-tel tomatoes
  • * 1/2 tsp. basil or oregano
  • * 1/2 C. shredded cheddar cheese

Details

Servings 2

Preparation

Step 1

Halve peppers lengthwise, remove stems, core and seeds. Parboil 5 minutes and drain inverted on paper towels 5 minutes. Meanwhile brown turkey with onions and garlic. Drain if necessary. Stir in tomatoes, Worcestershire, rice and herbs. Bring to boil, cover and simmer 15-18 minutes or until rice is tender. Stir in 1/4 C. cheese. Fill peppers with turkey mixture in an 8x8 pan, surrounding peppers with any remaining turkey. Bake at 375 degrees about 15 minutes or until heated through. Top with remaining cheese and let stand about 2 minutes before serving.

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