Food is almost always more fun to eat when it’s visually appetizing; this turkey-stuffed pepper recipe from Keyrsten McEwan does the trick! Try making it for your next get-together and impress your guests!
Makes 4-6 servings
– 1/2 cup wild rice
– 1 tbsp extra-virgin olive oil
– 2 cups onions, chopped
– 3 cloves garlic, chopped
– 1 lb. 99% lean ground turkey
– 2/3 cup low-sodium natural tomato juice
– 1/2 tsp Italian seasoning
– 10 grape tomatoes, halved
– 1/4 tsp ground black pepper
– 4 assorted medium sweet bell peppers (red, orange and yellow)
– 2 oz. cheese of choice (optional)
Bring rice and 2 cups water to a boil in a medium saucepan over medium-high. Reduce heat to medium, cover and continue to boil for 25 minutes. Meanwhile, add oil and onions to a large sauté pan over medium-high. Saute onions for 2 minutes, then add garlic and sauté for 1 minute. Add turkey, juice, and seasoning. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and black pepper, cooking, covered, for 5 minutes. Preheat oven to 400°F. Fill a large pot half-full with water and bring to a boil. Cut tops off bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel. Drain rice and add to turkey mixture. In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with cheese, if using, and add bell pepper top. Bake for 15 minutes.