Bell peppers that have been stuffed and spiced.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- ¾ cup uncooked brown rice
- 1 ½ cups water
- 1 pound ground turkey
- 3 (8 ounce) cans tomato sauce
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- 4 medium green bell peppers
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
- Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
- Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
- Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 1344 mg |
| Sugars | 11 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I forgot the Worcester sauce and egg. It still had good flavor.