Ground Turkey Stuffed Peppers

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I enjoy stuffed peppers. I've prided myself on having the unexcelled stuffed peppers direction in the humankind, but this instruction by my mom is a incommunicative runner-up. I hump this perception bomb stuffed peppers recipe because it's no-fuss and e'er a hit with my origin.

I prefabricated these fasten turkey stuffed peppers in a sportfishing trammels skilletGround Turkey Stuffed Peppers, but candidly, you can put them any old category of pan that works for you. I've gotta adjudge that I jazz how they countenance reaching out of the oven in that pretty mold implement skillet, though!

I think I've mentioned before that I don't like my stuffed peppers tearful in red sauce. This instruction has vindicatory the modify total of sauce wrong, and you can certainly add histrion to the skillet or pan before you pop it into the oven.

Ground Turkey Stuffed Peppers

Ingredients:

• 6 large bell peppers, any color
• 2 cups wild rice, cooked
• 1 lb. 93% Lean ground turkey
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 16 oz. jar crushed tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 350 degrees. Prepare your rice and set aside. You will need two cups of cooked rice.
2. Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
3. In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
4. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
5. Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

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