Savory Turkey and Rice Stuffed Red Bell Peppers

Stuffed Halves Red Bell Peppers make for a delightful and filling meal that stands out with its vibrant presentation and savory flavors. This recipe not only offers a tasty combination of ingredients but also allows for easy customization, such as using a mix of green and red bell peppers for added visual appeal or substituting chicken to suit personal preferences.

Ingredients:

• 1 1/2 cups cooked brown rice
• 1 tsp poultry seasoning
• 1 tbsp Worcestershire sauce
• 1/4 cup fresh parsley, chopped
• 1 large onion, finely chopped
• 1 1/2 lbs ground turkey
• 2 tbsp olive oil
• 2-3 cloves garlic, minced
• 1/2 cup dry white wine
• 5 plum tomatoes, chopped
• 1 1/2 – 2 cups shredded cheese (of your choice)
• Fresh parsley, for garnish
• 4-6 large red bell peppers, halved and seeded
• 1 jar (approx. 24 oz) spaghetti sauce

Nutritional Information:

• Calories: 1116.8
• Fat: 28.1g
• Saturated Fat: 6.8g
• Cholesterol: 179.3mg
• Sodium: 1223.6mg
• Carbohydrates: 147.6g
• Fiber: 10.3g
• Sugars: 28.5g
• Protein: 57.4g

Instructions:

1. Preparation:

   • Preheat your oven to 400°F (200°C).
   • In a large mixing bowl, combine the cooked brown rice with poultry seasoning, Worcestershire sauce, chopped parsley, and finely chopped onions. Adjust seasoning to taste and set aside.

2. Prepare the Bell Peppers:

   • Cut the red bell peppers in half lengthwise, remove the seeds and core, and set them aside.

3. Cook the Turkey Mixture:

   • In a large sauté pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
   • Add ground turkey to the pan and cook until browned, breaking it apart with a spatula as it cooks.
   • Pour in the dry white wine and cook until the liquid has mostly evaporated. Remove from heat and let it cool slightly.

4. Combine Fillings:

   • Add the cooked turkey mixture to the seasoned rice mixture in the mixing bowl. Mix well to combine.
   • Stir in the chopped plum tomatoes, ensuring they are evenly distributed throughout the filling.

5. Assemble the Stuffed Peppers:

   • Lightly oil a 2-inch shallow baking pan. Arrange the halved bell peppers close together, skin side down, in the pan.
   • Spoon the rice and turkey mixture generously into each bell pepper half, filling them to the top.
   • Pour the spaghetti sauce evenly over the stuffed peppers, covering them completely.

6. Bake:

   • Create a tent with aluminum foil over the baking pan, securing it loosely on two sides to allow steam to escape.
   • Bake in the preheated oven for 15 minutes covered with foil.
   • Remove the foil tent and continue baking for another 8-10 minutes, or until the bell peppers are tender and the filling is heated through.

7. Serve:

   • Remove the stuffed bell peppers from the oven and allow them to cool slightly before serving.
   • Garnish with fresh parsley if desired and serve hot, optionally with additional cheese on top.

Tips for Variation:

• For a richer flavor, consider using a mix of red and green bell peppers.
• Substitute ground chicken or even tofu for a different protein option.
• Adjust the level of spice by adding crushed red pepper flakes or your favorite hot sauce to the filling.
• Experiment with different types of cheese such as mozzarella, cheddar, or a blend of Italian cheeses.

This recipe not only provides a satisfying meal but also offers flexibility in ingredients to suit various dietary preferences or taste preferences. Enjoy these stuffed bell peppers as a wholesome dinner option that’s sure to please everyone at the table!