Turkey & Wild Rice Stuffed Peppers
Sweet bell peppers stuffed with seasoned ground turkey, wild rice and a fabulous tomato based filling.
Servings: 4
Ingredients
- 3 large bell peppers (any color)
- 1 cup of wild rice, cooked
- 1 tablespoon of olive oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, finely minced
- 16 ounces of ground turkey
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of tomato paste
- 15 ounces of fire roasted tomatoes, drained
- 1 cup of parmesan, finely shredded
- 1/4 cup of fresh parsley, finely chopped
- 1/2 cup of stock (beef, chicken or vegetable)
Instructions
- Cook 1 cup of wild rice according to the directions on the box
- Preheat your oven to 375 degrees
- Slice the peppers in half from stem to base and carefully remove the seeds and core. Set the peppers aside while you prepare the filling.
- Place a large skillet over medium heat and add a tablespoon of olive oil
- Add a diced yellow onion and cook for about 5 minutes or until it begins to soften
- Add 3 cloves of finely minced garlic and cook for about 60 seconds while stirring constantly
- Add 16 ounces of ground turkey, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and cook until the turkey is cooked through
- Add 2 tablespoons of tomato paste, 15 ounces of drained fire roasted tomatoes, 1/2 cup of shredded parmesan, 1/4 cup of finely chopped fresh parsley and the cooked wild rice and mix until evenly distributed
- Divide the filling between the 6 pepper halves and place them into a deep baking dish and add 1/2 cup of chicken stock to keep the peppers moist
- Cover the baking dish with foil and bake in a 375 degree oven for 22-25 minutes
- Remove the foil, top each pepper with additional shredded parmesan and return the peppers to the 375 degree oven for another 5-8 minutes or until the peppers are tender
- Enjoy!