Turkey and Rice Stuffed Peppers
There are as many ways to stuff a pepper as there are stars in the sky. This version uses ground turkey and rice, with juicy tomatoes and raisins for a little added sweetness. The recipe also works well with brown rice.
Serves: 4Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy
- 4 large bell peppers
- 1 lb. lean ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium stalks celery, diced
- 2 cups cooked rice
- 1 can (15 oz.) no-salt-added diced tomatoes
- 2 Tbsp. salt-free tomato paste
- ¼ cup seedless raisins
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- ½ tsp. ground cinnamon
- ½ tsp. freshly ground black pepper
- Preheat the oven to 425°F. Lightly spray a 9" × 13" baking pan with oil and set aside.
- Wash and dry the peppers. Trim about ½" off the top and place caps aside. Carefully core and seed, leaving the peppers intact. Trim bottoms if necessary so that the peppers sit flat. Set aside.
- Heat a sauté pan over medium heat. Add the ground turkey, onion, garlic, and celery and sauté for 5 minutes. Remove from heat. Stir in the remaining ingredients and mix well.
- Fill each pepper with ¼ of the mixture, pressing firmly to pack. Stand peppers in the prepared baking pan, replace the pepper caps, and then cover pan tightly with foil. Place pan on middle rack in oven and bake until tender, about 25–30 minutes.
- Remove from oven and serve immediately.