I've seen a couple of different stuffed pepper recipes; some can take quite a while, particularly if you stuff the peppers with raw meat and bake them in the oven. But I have a quick recipe, too, where you cook the meat filling in a skillet and then add the stuffing to the pepper. I like the baked version because it allows the pepper to sweeten a little bit and the flavors seem to come together a bit better. But, after work, do you really want to wait over an hour for dinner to be ready? Yeah, I didn't think so. So, here you go... Stuffed Peppers Two Ways
- 1 pound ground turkey breast
- 4 bell peppers
- 1 cup cooked brown rice
- 1/2 cup salsa, or 1/2 cup diced tomatoes and 1 T. chili powder
- 1 cup shredded reduced fat cheddar cheese
- Preheat the oven to 400. Spray a pie plate or other baking dish with cooking spray. Cut the top off of the peppers (about 1/4 to 1/2 inch) and remove seeds. Cut a sliver off of the bottom of each pepper so that it can stand in the baking dish.*
- In a mixing bowl, combine the ground turkey, rice, salsa (or tomatoes and chili powder). Divide the mixture evenly among all peppers.
- Bake the peppers for 45 minutes to 1 hour, using a meat thermometer to test doneness (should be 165 degrees). Sprinkle about 1/4 cup shredded cheese over the top of each pepper and then place under the broiler until the cheese melts.
- Heat a skillet sprayed with cooking spray. When hot, add the ground turkey and saute, breaking up the meat, until cooked through. Add the salsa (or tomatoes and chili powder) and rice, stir to combine, and simmer until heated through.
- While the turkey is cooking, prepare the peppers as you would in step 1 of the Long Way, and place in a microwave-safe baking dish. Cover the baking dish with plastic wrap and microwave for 3 minutes, or until the peppers are tender - not mushy soft, just enough that you could cut through easily with a fork or regular knife.
- When the peppers are cooked, drain off any excess water and fill the peppers with the turkey mixture. Top with cheese and cook under the broiler until the cheese melts.
- See? Isn't that faster?