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Turkey & Rice Stuffed Sweet Peppers

  • Ground
  • Lunch
  • Dinner
  • Entertaining
  • Everyday
Yield

4 servings

Turkey & Rice Stuffed Sweet Pepper
Print Recipe

Ingredients

  • 1 tbsp (15 mL) oil
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 lb (454 g) ground Ontario turkey
  • 1½ cups (375 mL) diced canned tomatoes
  • 1½ tsp (7.5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 1 bay leaf
  • Salt & pepper to taste
  • 2 cups (500 mL) cooked white or brown rice
  • 1 cup (250 mL) cooked black beans
  • 1/2 cup (125 mL) kernel corn
  • 1⅔ cups (400 mL) old Cheddar cheese, shredded
  • 4-6 green sweet peppers, halved lengthwise

Instructions

  • Heat oil in large skillet over medium heat, add onion and cook, stirring occasionally until soft. Stir in garlic and turkey and cook, breaking up with spoon, until turkey is no longer pink. Stir in tomatoes, basil, oregano and bay leaf; reduce heat and simmer 10 minutes. Remove bay leaf.
  • Preheat oven to 350° F (180° C).
  • In large bowl, mix together rice, beans, corn, turkey sauce and 1⅓ cup (325mL) of the cheese. Spoon filling into peppers; place peppers in baking pans, adding a bit of water to the bottom. Cover with foil and bake for 30 to 40 minutes or until peppers are tender. Remove foil, top with remaining cheese and return to oven until cheese melts.

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