Stuffed Bell Peppers
- 6 red bell peppers, top cut off, de-seeded and de-ribbed
- 1 lb ground turkey
- 1 tbsp. minced garlic
- 1/4 cup chopped fresh parsley
- 1 jalapeno, minced
- salt & pepper
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- 2 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup chopped bell pepper (from the tops of red peppers)
- 2 cups cooked brown rice
- 8 oz. tomato sauce
- Crumbled Goat Cheese
In a large bowl, combine the turkey, garlic, parsley, jalapeno, salt, pepper, chili powder, and cayenne pepper. Mix thoroughly, cover with plastic wrap and put into fridge for 1 hour.
Meanwhile, cook enough brown rice to make 2 cups cooked rice. Put into fridge to dry out a bit, about 1 hour.
Once rice is cooled and dry, heat oil in large skillet over medium high heat. Add the onion and chopped bell pepper tops. Cook for 3 minutes until softened. Next, add the turkey combination, cooking until browned. Stir with a spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well.
Pour enough water into a baking dish, just to cover the bottom. Stuff the bell peppers with the turkey and rice mixture. Top with crumbled goat cheese, and place into the baking dish. Cook at 350 degrees for 30 minutes.
Remove and let rest for 10 minutes before serving.