Stuffed Green Peppers With a Kick

NVirginian's Note:

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!

• Total Time: 1 hrs 15 mins
• Prep Time: 40 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 6.0 peppers

• 6 large green peppers
• 1 lb ground turkey
• 1 cup chopped onion
• 1 (10 ounce) can diced tomatoes with green chilies (such as Ro*tel)
• 2⁄3; cup long grain rice
• 2⁄3; cup water
• 1 teaspoon salt
• 2 teaspoons Worcestershire sauce
• 8 ounces shredded butterkase cheese

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. *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!

Reviews

[Nancy's Pantry]

We enjoyed these delicious stuffed peppers with a "kick". I used two red peppers and the rest green as my DH likes red peppers better. Loved the idea of the rotel and cheese along with the meat mixture. I have to confess that I used ground beef vs. turkey as I just have not acquired a taste for it. Thanks for the post! Made for Fall PAC, October, 2011.