I changed my stuffed peppers from using beef to ground turkey. I also used brown rice instead of white rice for the added nutrition and fiber. For my two boys I gave them the filling minus the peppers and they loved it. A few carrots on the side and they also have a complete meal.
This meal is super filling and since you have all food groups represented, you can be in and out of the kitchen in no time. Enjoy!
Ground Turkey and Brown Rice Stuffed Peppers
1 pound ground turkey
1.5 – 2 cups cooked brown rice
6 green bell peppers
1 3 oz. can tomato paste
1 tablespoon Worcestershire sauce
1 cloved garlic, minced
1 teaspoon dried basil, or 1 T. fresh basil
1/2 tsp. red pepper flakes
2 T. half & Half
1/2 cup Parmesan Cheese
Preheat oven to 350 degrees F (175 degrees C).
Spray a non-stick skillet with cooking spray. Over medium heat, cook the turkey until evenly browned. Once browned, drain and add the turkey back into the skillet. Add rice, tomato paste, worcestire sauce, garlic, basil, red pepper flakes and half & half. Simmer on medium for about five minutes. (If necessary add water if the mixture looks a bit dry. I added about a 1/4 cup to moisten the mixture up a bit. This will depend on the fat content of your turkey as well.) Add salt & pepper to taste.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish sprayed with non-stick spray. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
Spoon an equal amount of the mixture into each hollowed pepper.
Bake 20 minutes in the preheated oven. Top with parmesan cheese and enjoy!