STUFFED GREEN PEPPERS WITH A KICK
This is my own version of the stuffed peppers my mom made for us when we were kids. When peppers are in season I make this and ry to freeze some. The filling is great in eggplant and zucchini, too. Just add a little chopped eggplant or zucchini if you want when you are browning the meat. This is optional though. Since I discovered a cheese called Butterkase cheese I don't use American cheese anymore. It's an all natural cheese that has awesome melting properties so if you can find it, I highly recommend it. Enjoy!
Provided by NVirginian
Categories < 4 Hours
Time 1h15m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tops off the green peppers. Discard the seeds and membranes. Chop enough of the tops to equal 1/2 to 3/4 cup and set aside.
- Cook the cleaned peppers in boiling salted water for 5 minutes. Drain and rinse with cold water to stop the cooking process. Invert to drain and dry with paper towels if necessary. Sprinkle the insides with a little salt.
- In a skillet coated with cooking spray or 2 tbls. olive oil cook the ground turkey, chopped onion, and the chopped green pepper until the turkey is cooked through and the vegetables are a little soft. Ground turkey can overcook quickly so be careful not to brown it like you would for ground beef. Drain off any excess liquid that has accumulated.
- Add the tomatoes and green chilis, uncooked rice, water, salt, and Worcestershire sauce. Bring to a boil and reduce heat. cover and simmer for about 18 minutes or until rice is tender. Stir in the shredded cheese. Adjust the seasonings if necessary.
- Place the peppers in a 13x9 baking dish. Stuff them with the meat mixture. cover with foil and bake in a 350 degree oven for 30 minutes.
- *optional: once the peppers are stuffed top them with whatever spaghetti sauce you have on hand, cover with foil and then bake. This is my favorite way!
Nutrition Facts : Calories 239.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.2, Sodium 647.3, Carbohydrate 28.6, Fiber 3.5, Sugar 5.3, Protein 18.4
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