Stove Top Stuffed Peppers Recipe
Picture this: perfectly roasted bell peppers filled with a tantalizing medley of lean ground turkey, aromatic herbs, and wholesome brown rice.
Ingredients
- 6 bell peppers (medium size)
- 2 tablespoon Olive oil
- ⅓ cup Finely chopped onions
- 1 tablespoon Chopped garlic
- 1 ¼ pounds Lean ground turkey
- 1 tablespoon Dried Italian seasoning
- 2 cups Already cooked brown rice
- ¼ cup Grated Parmesan cheese plus extra to sprinkle on top
- 1 can (14 ounces) Divided fire-roasted diced tomatoes
- Salt and pepper to taste
- ½ cup Water
Instructions
- Peppers can be cut in half and cored, seeded, and set aside after removing the tops.
- Medium heat should be used to heat the oil in a large frying pan. In a saucepan, cook the onions and garlic for 3 minutes, or until the onions have started to wilt. After adding the turkey to the pan, cook it for 7 minutes or until it has lost its pink color. Season rice with seasonings, add Parmesan cheese and add ¼ cups of tomatoes (reserve the rest). Ensure that the mixture is well heated by stirring well and cooking for a few more minutes. Depending on the taste, salt, and pepper should be added. Place the mixture carefully inside the pepper cavities.
- The remaining tomatoes should be combined with the water in a large pot. Place the mixture in a saucepan and heat over a low flame until it simmers. The peppers should be placed upright in the pot. After the peppers are tender, cover them with a lid and cook them on low for 25 to 30 minutes.
- The sauce should be spooned over the peppers and extra Parmesan cheese may be sprinkled on top.