Savory Stuffed Peppers

Summer is soon coming to an end and as the weather is changing, you’re primed to enjoy all the harvest your garden and local farm-stand has provided this season.  Those peppers you’ve picked or selected from the fresh market will make a fantastic quick dinnertime meal when stuffed with this nutritious goodness.

Ingredients:

• 4 Large Bell Peppers (Beheaded, Gutted Out, and Cleaned)
• 2 TBSP EV Olive Oil
• 1 Pound Lean Ground Turkey
• 1/2 Cup Onion (Chopped)
• 3 Cups Mixed Wild/Brown Rice (Cooked)
• 1 14oz. can Diced Tomato (Italian Style)
• 2 Cups Shredded Cheddar Cheese (Reduced Fat)
• 1 TBSP Oregano
• 1 tsp Garlic Power
• 1/4 tsp Red Pepper Flakes (Optional)
• Salt & Pepper to taste

Instructions:

1. Preheat Oven to 375°
2. Saute onion in olive oil in a medium sauce pan.
3. Add Ground Turkey and cook thoroughly for approximately 10 minutes; drain any fat (if any depending on the lean-ness of your turkey) in the pan.
4. Add all other ingredients: Diced Tomato, Shredded Cheese, Rice, Oregano, Garlic Powder, Red Pepper Flakes, Salt & Pepper into the pan; Mix thoroughly.
5. Place the empty peppers upright into a deep baking pan.  Scoop the mixture evenly into the 4 peppers.
6. Cover tightly with aluminum foil and bake for 25 minutes at 375°
7. Remove from the oven after 25 minutes and allow to cool long enough to ENJOY!

Flavor is in your favor with this simple and crowd pleasing recipe.