I wish I could count how many times I’ve made stuffed peppers in my lifetime. It’s been a good number. They’ve always been a favorite, and the recipe has changed through the years. In the interest of lower fat cooking, we’ve traded our hamburger for ground turkey and to decrease sodium and increase fiber, we’ve substituted brown rice and spices for boxed rice mixes.
Cut tops off peppers, wash and clean seeds from inside.
Chop all vegetables while browning ground turkey.
Add vegetables, spices and rice to ground turkey and cook until vegetables are tender and liquid is absorbed.
Spoon stuffing mixture into pepper shells and place in steamer. Add an inch of water to bottom pan. Bring to a boil and cook for 10 minutes until peppers are tender.
Mmmmmmm!
- 4 fresh bell peppers
- 1 lb ground turkey
- 2 cups cooked brown rice
- 3 medium tomatoes, coarsely chopped
- tops of peppers, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp allspice
- Brown turkey.
- Add cookied rice, chopped vegetables and spices.
- Simmer until liquid from the vegetables is cooked away.
- Spoon into pepper shells and put into a steamer.
- Add 1 inch of water to the bottom of the pan.
- Bring water to a boil and cook for 10 minutes or until peppers are just tender.
