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    Peppers Stuffed With Spanish Rice


    Source of Recipe


    David
    Peppers Stuffed With Spanish Rice

    2 large green bell peppers
    8 ounces ground turkey
    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 cheddar cheese finely shredded

    Bring water in a large saucepan to boil.
    Cut peppers lengthwise in half then remove and discard stems, seeds
    and membranes.
    Carefully place peppers in boiling water for 3 minutes.
    Using slotted spoon remove peppers and invert onto paper towels to
    drain well.
    Preheat oven to 375 then lightly spray an unheated large skillet with
    nonstick cooking spray.
    Add turkey and onion then cook over medium heat for 10 minutes
    stirring occasionally.
    Stir in the rice, tomatoes, tomato paste, Worcestershire sauce,
    Basil, salt and black pepper.
    Cover and simmer 10 minutes stirring occasionally.
    Place pepper halves in square baking dish then spoon meat mixture
    into pepper shells.
    Sprinkle cheese on top the bake 10 minutes or until heated through.

 

 

 


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