Turkey and rice stuffed peppers. I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice are my favorite! You may have tried my Sante Fe Turkey Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, and of course the popular Stuffed Pepper Soup! These well-seasoned turkey stuffed peppers are so tasty, you won't even miss having real cheddar cheese.
To make stuffing, stir together ¼ cup of tomatoes, half of onion, turkey, rice, parsley, half of garlic, dill, ¾ teaspoon salt, and black pepper in medium bowl. Fluff the cooked rice with a fork. Add it to the spinach mixture and stir to combine. You can have Turkey and rice stuffed peppers using 18 ingredients and 11 steps. Here is how you cook it.
Ingredients of Turkey and rice stuffed peppers
- Prepare 1 1/2 cup of brown rice.
- Prepare 1/4 cup of golden raisins.
- Prepare 1 of kosher salt.
- It's 1/3 cup of chopped walnuts.
- Prepare 3 tbsp of fresh dill.
- It's 3 tbsp of fresh parsley.
- Prepare 6 of any color bell peppers.
- You need 8 oz of ground turkey.
- Prepare 2 cup of shredded mozzarella cheese.
- It's 2 clove of garlic.
- You need 1 tbsp of lemon juice.
- Prepare 1 tsp of lemon zest.
- Prepare 1 of freshly ground pepper.
- Prepare 1 tbsp of plus 1 tsp. packed brown sugar.
- Prepare 1 tbsp of extra virgin olive oil.
- Prepare 1 tsp of ground cinnamon.
- You need 6 slice of muenster cheese.
- You need 15 oz of can tomato puree.
Spoon the mixture into the bell peppers. These Ground Turkey Stuffed Peppers from Delish.com is the best. When you need a quick weeknight dinner option, stuffed peppers—and the endless ways to make them—are here for you. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley.
Turkey and rice stuffed peppers instructions
- Combine 2 1/2 cups water, the rice, raisins, and 1/4 tsp. salt in a med saucepan. Bring to boil, then reduce the heat to low; cover and simmer until the water absorbed. ( about 45 minutes ).
- Take the rice off heat and leave covered 10 minutes. Then transfer to a mixing bowl to cool about 20 minutes. ( Fluff your rice ).
- Preheat oven 350°F. Roast walnut until lightly toasted about 8 minutes, let cool and chop finely. Set to side..
- Finely chop 2 tbsp of each parsley and dill and set to side..
- Cut off the top of each bell pepper and remove white membrane and seeds, wash peppers and lightly salt the insides..
- Mix raw turkey, walnuts, herbs, mozzarella cheese, garlic, lemon juice and zest, salt and pepper. Now the fun part... Gently mix all ingredients together with your hands. Stuff peppers to the top rim of pepper and put tops back on the peppers..
- in a large wide and deep sauce pan, whisk 3 cups water, tomato puree, cinnamon, brown sugar, and olive oil together..
- Arrange the peppers upright in the sauce. Bring sauce to a simmer over medium high.Cover and reduce heat to medium low and simmer until peppers are soft and mixture is cooked through. ( about 50-60 minutes ).
- Preheat oven to broil. Remove peppers with thongs and transfer to a baking dish upright. Remove tops and place to the side. Place a slice of muenster cheese on top and sprinkle rest of herbs over the peppers. Place in oven for a couple minutes to melt cheese. Watch it cuz it melts quick. Then remove..
- In a shallow bowl label a couple spoonful of tomato sauce in the bottom of bowl and place pepper in the middle with top on top or side. Make it purdy ;-).
- Enjoy!.
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