Prep 30 mins
Cook 0 mins
I double the recipe. The extra are handy to keep in the fridge or freeze for a quick lunch or dinner. I frequently substitute pearled barley for the brown rice and when I want them a little spicer, I use Ro-Tel Diced Tomatoes (Original) with Green Chilies rather than stewed tomatoes.
- 2 large green peppers
- 8 ounces ground turkey breast
- 1⁄2 cup chopped onion
- 1 cup cooked brown rice
- 1 cup stewed tomatoes, with juice
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup finely shredded cheddar cheese
- Bring water in a large saucepan to a boil. Meanwhile, cut the peppers lengthwise in half. Remove and discard the stems, seeds and membranes.
- Carefully, place the peppers in the boiling water for 3 minutes. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
- Preheat the oven to 375o. Lightly spray an unheated large skillet with no-stick spray. Add the turkey and onions. Cook over medium heat until the turkey is no longer pink, stirring occasionally.
- Stir in the rice, tomatoes (with juice), tomato paste, Worcestershire sauce, basil, salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.
- Place the pepper halves in an 8x8x2 baking dish. Spoon the meat mixture into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes or until heated through. Makes 4 servings.