Stuffed Peppers

Stuffed Peppers

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    bell peppers (red, yellow, orange, green)

  • 1

    can diced tomatoes with garlic, oregano, and basil

  • 1

    can tomato sauce 14 oz

  • 8

    oz fresh mushrooms diced

  • 1

    small onion chopped

  • ½

    cup celery chopped

  • 3

    tbs tomato paste

  • cup water

  • 1

    garlic clove minced

  • 4

    cups cooked brown rice

  • Salt

  • Pepper

  • 19

    oz 93/7 ground turkey

  • Shredded cheese (cheddar, italian blend, etc)

  • 1

    egg

  • 1

    tsp Worcestershire sauce

  • 1

    tbs olive oil

  • ½

    cup carrot diced

Directions

Cut off pepper tops and dice Remove seeds and rinse Place peppers in pot of salted water. Bring to boil, reduce heat, cover and simmer for 3-5 minutes. Remove and set aside to cool. Heat oil in nonstick pan. Add onion, carrot, mushroom, celery, and diced pepper tops. Add tsp salt, 1/2 tsp pepper and sauté until tender. Add tomatoes, tomato paste, water, and garlic. Simmer until combined about 10 minutes. In large bowl add egg, tsp salt, 1/4 tsp pepper, and Worcestershire sauce. Stir to blend. Add turkey, 1 cup each of rice and vegetable mixture and combine. Pour sauce into oiled 13x9 casserole to cover bottom. Mix remaining rice with remaining veggie mixture. Cut peppers in half lengthwise and stuff with meat mixture. Placing in pan. Top with remaining veggie rice mix. Pour remaining tomato sauce in pan around peppers. Sprinkle with cheese and bake 1 hour in 350 degree oven


Nutrition

Facebook Conversations