Turkey and Rice Stuffed Sweet Pepper
1 tbsp oil 15 mL
1 large onion
1 clove garlic minced
1 lb ground turkey (500 g)
1 1/2 cups diced canned tomatoes (375 mL)
1 1/2 tsp dried basil (7 mL)
1 tsp dried oregano (5 mL)
1 bay leaf
to taste: salt and pepper
2 cups cooked white or brown rice (500 mL)
1 cup cooked black beans (250 mL)
1/2 cup kernel corn (125 mL)
1 2/3 cups shredded old Cheddar cheese (400 mL)
4 to 6 green sweet peppers halved lengthwise
Heat oil in large skillet over medium heat, add onion and cook, stirring occasionally until soft. Stir in garlic and turkey and cook, breaking up with spoon, until turkey is no longer pink. Stir in tomatoes, basil, oregano and bay leaf; reduce heat and simmer 10 minutes. Remove bay leaf.
In large bowl mix together rice, beans, corn, turkey sauce and 1-1/3 cup (325 mL) of the cheese. Spoon filling into peppers; place peppers in baking pans, adding a bit of water to the bottom. Cover with foil and bake at 350 deg. F (180 deg. C) 30 to 40 minutes or until peppers are tender. Remove foil, top with remaining cheese and return to oven until cheese melts.
Makes 4 servings.
Recipe provided courtesy of the Ontario Turkey Board. For more great ideas, visit www.turkeyrecipes.ca.
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