Can't go wrong with stuffed peppers! It is a hearty, delicious, well-balanced meal, that tastes like a "cheat", but is really just a wholesome healthy meal. Can easily be made vegetarian, just sub meat for cannelloni beans, or kidney beans, or just stuff with a bunch of yummy, sautéed veggies with rice.
Stuffed Peppers:
Cook Wild Rice, or Rice or your choice and set aside.
Put ground turkey in a large pan with a bit of olive oil on medium heat- season with salt, pepper, and Italian seasoning
Prep your veggies and fresh minced garlic ( about 2-3 cloves)- I dice up the tops of the green pepper around the stem, onion, kale or spinach and fresh garlic, I have also used mushrooms, corn, and sweet bell peppers- use what you have and love.
Also, cut your green peppers and clean out the seeds, so they are ready to stuff. 2 options, just cut off lids ( tops with stem), and fill the whole pepper or slice horizontally, giving you 2 sides to stuff. Both turn out great, just depends how large you want the servings.
If you have it, chop some fresh oregano and/or basil for an elevated herbaceous note, but dried herbs work great too.
Pre-heat oven to 400
Add your vegetables, garlic, and herbs to the pan with the ground turkey- sauté till the meat is almost cooked through and vegetables are softened and incorporated.
Add the cooked rice and mix - about 3/4 pan of cooked rice ( based on cooking 1 cup of dried rice).
Add I can of Italian stewed tomatoes to pan and stir, let simmer for about 5-10 minutes- taste for salt and add to desired amount
Remove from heat
Stuff peppers with filling. If you have extra, save it- it is great on it's own!
Sprinkle with shredded mozzarella.
Put in pre-heated oven for about 10-15 minutes till green pepper is softened, and cheese is browned slightly.
Take out of oven, let rest a few minutes and serve - YUM!
Garnish with crushed red pepper to add spice if you like a little heat.
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