Stuffed Bell Peppers with Turkey and Rice
Tender bell peppers filled with seasoned ground turkey, rice, tomato and melted cheddar, then baked until bubbly. A cozy weeknight dinner.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15
- Serves
- 4
Check the label on the canned tomatoes and tomato paste for added flavorings. Leftover filling is great over a baked potato.
Method
-
Heat the oven to 375°F. Arrange the pepper halves cut side up in a baking dish.
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Heat the olive oil in a large skillet over medium-high heat. Brown the turkey for , breaking it up, until no pink remains.
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Stir in the tomato paste, paprika, oregano, cumin, salt and pepper and cook for .
-
Add the rice and diced tomatoes with their juices. Simmer for , then stir in 1 cup of the cheddar.
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Spoon the filling into the pepper halves, packing it in and mounding the tops.
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Pour the water into the bottom of the dish. Cover tightly with foil and bake for .
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Uncover, sprinkle with the remaining cheddar and bake more, until the peppers are tender and the cheese is bubbly.
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Rest for , then top with parsley and serve.
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