Stuffed Peppers Recipe 1


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Now this might not be a mid-week dinner, depending on your schedules, but a really nice treat all the same. Even though we do have a lot of time on our hands, we don’t. This dinner was the perfect addition to our Sunday night meal. It was quite delicious and something I haven’t made, in a very long time.

Using bell peppers – any color will do just fine – ground beef or turkey, cooked rice, tomato sauce, and seasonings and you have yourself a nice dinner.

Okay some work putting it all together is in order, but still not a fancy ingredient line-up. Peppers have been on-sale last week and this week so I have ended up with quite a few – I just can’t resist a sale. And last week extra lean ground beef was also on sale, but we are going to do this version with ground turkey for a healthier alternative, and easier on my overly sensitive tummy. Now when I originally planned this meal, my daughter & grand babies were attending, but plans changed as I was suppose to make these Saturday for dinner, but made Sunday instead. Let’s just say it was a busy weekend around here.

So who’s ready to see our Stuffed Peppers recipe?!

Stuffed Peppers Recipe

Ingredients

  • 11 ounces ground turkey
  • 1/3 cup uncooked long grain white rice
  • 2/3 cup water
  • 4 bell peppers – any color
  • 1 1/4 (8 ounce) can tomato sauce – you could use your favorite homemade or canned
  • 2 tsp Worcestershire sauce
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • salt and pepper to taste – omit the salt if you are avoiding
  • 3/4 tsp Italian seasoning

Directions

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook your turkey.
  3. Remove and discard the tops, seeds, and membranes of the peppers. Arrange peppers in a baking dish with the hollowed side facing upward. (Slice the bottoms if necessary so that they will stand.)
  4. In a bowl, mix the cooked turkey with the cooked rice, 5 ounces tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Now if you really want to save a step and some time, feel free to use instant rice, you know that 5 minute rice, works awesome and I sure won’t tell. My family sure hasn’t caught on when I cheat.
Another idea, when you are already browning up some hamburger or turkey, freeze some for a later date. Then you just have to defrost when needed, again saving that cook time.

The recipe serves 4 not so hungry adults or 2 really hungry adults, that would be the hubby and I. And I like to serve with some extra rice and maybe still a nice garden salad.

Hope you enjoy! Don’t hesitate to change-it up a bit to fit your families likes or dislikes. Let me know how yours turns out.

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