Red Peppers Stuffed With Turkey Recipe
Ingredients
| Ground turkey | 8 Ounce | |
| 4 sweet red peppers | ||
| Cooked rice | 1/2 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), finley chopped | |
| Carrots | 1/2 Cup (16 tbs), finely chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Dried oregano | 1 1/2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Minced parsley | 1 Teaspoon | |
Directions
In a medium no-stick skillet, cook the turkey over medium heat about 5 minutes or until it is no longer pink, stirring occasionally.
Drain the turkey in a strainer or colander, then transfer it to a large plate lined with 3 layers of paper towels.
Blot the top with additional paper towels; set aside.
Slice off the stem ends of the peppers and remove the seeds and inner membranes.
In a medium bowl, stir together the turkey, rice, onions, carrots, celery, oregano, thyme and parsley.
Spoon into the pepper shells.
Place the peppers in an 8" X 8" baking dish and add just enough water to cover the bottom of the baking dish.
Cover with foil and bake at 350° for 40 minutes.
Remove the foil and bake about 15 minutes more or until the tops are lightly brown.
Drain the turkey in a strainer or colander, then transfer it to a large plate lined with 3 layers of paper towels.
Blot the top with additional paper towels; set aside.
Slice off the stem ends of the peppers and remove the seeds and inner membranes.
In a medium bowl, stir together the turkey, rice, onions, carrots, celery, oregano, thyme and parsley.
Spoon into the pepper shells.
Place the peppers in an 8" X 8" baking dish and add just enough water to cover the bottom of the baking dish.
Cover with foil and bake at 350° for 40 minutes.
Remove the foil and bake about 15 minutes more or until the tops are lightly brown.
Chef
