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Turkey Stuffed Peppers

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Saturday, 01 March 2008 11:26


  • 1lb ground turkey
  • ½ lb ground beef
  • 1 egg, slightly beaten
  • 4 large red bell peppers
  • 2 teaspoons olive oil
  • ¼ cup plain dry bread crumbs
  • 2½ cups cooked brown rice
  • 1 onions, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons Italian Seasoning
  • ½ teaspoon Emeril's Essence seasoning
  • ½ teaspoon chili powder
  • ¼ cup grated cheddar cheese
  • ½ teaspoon black pepper
  • 1 small can petite diced tomatoes
  • 1 cup frozen corn
  • Tomato sauce for top
  • Grated parmesan cheese for top
  • Preheat oven to 375 degrees. Cut tops off of peppers, seed, and chop the tops up. Blanch peppers in boiling water for 5 minutes, drain dry on paper towels. Heat oil in large skillet. Add onions and garlic and cook 5-6 minutes on low heat. Stir occasionally until onions are transparent. Add chopped pepper tops, ground turkey and beef, cook thouroughly, and drain.
  • Add tomatoes, seasonings, rice, and corn, cook for 1 minute, romove from heat.
  • Add bread crumbs, cheese and egg, stirring after each. Fill peppers with rice mixture, put in baking dish, top with tomato sauce and grated cheese, and surround with leftover rice mixture.
  • Bake in preheated oven for 20 minutes.


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