Turkey & Rice Stuffed Sweet Pepper
Makes: 4 Servings
What you need:
- 1 tbsp (15 mL) oil
- 1 large onion
- 1 clove garlic minced
- 1 lb (500 g) ground Ontario turkey
- 1 1/2 cups (375 mL) diced canned tomatoes
- 1 1/2 tsp (7 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 1 bay leaf
- to taste salt & pepper
- 2 cups (500 mL) cooked white or brown rice
- 1 cup (250 mL) cooked black beans
- 1/2 cup (125 mL) kernel corn
- 1 2/3 cups (400 mL) shredded old Cheddar cheese
- 4-6 green sweet peppers halved lengthwise
Make it Super:
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 (325mL) 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 350ºF (180ºC) 30 to 40 minutes or until peppers are tender. Remove foil, top with remaining cheese and return to oven until cheese melts.
