Stuffed Red Peppers
biscuitsandsuch has cooked this
2
- 1 cup ground turkey
- 1/2 cup parsley
- 1/4 cup grated parmesan plus 2 tbsp for sprinkling
- 1/2 onion
- 4 tbsp olive oil
- 2 bell peppers
- 2 garlic cloves
- 1 tbsp fresh rosemary
- 1/2 tbsp fresh oregano
- 1/2 tbsp red pepper flakes
- Salt and pepper
- 1 tbsp butter
- 1 cup cooked jasmine rice
Heat half of your oil in a saute pan. Begin to cook the turkey. While the turkey is cooking, chop your onions, oregano, and rosemary. When the turkey is mostly cooked, add in onions and herbs. Continue to saute until the onions are tender.
In a medium size bowl, mix together the hot ingredients with the parsley, spices, cheese, butter, and rice. The rice should be cooked prior to this step, and should be al dente, not mushy (so avoid a rice cooker).
Cut the tops off of your peppers and scoop out the seeds and the center pulp. Stuff each pepper with the mixture, and place in a lightly greased baking pan. If you want these to look a little fancy, you can place the top back on. Sprinkle parmesan on top of the stuffing, and drizzle the remaining olive oil over both peppers.
Bake at 400 for 30 minutes.
In a medium size bowl, mix together the hot ingredients with the parsley, spices, cheese, butter, and rice. The rice should be cooked prior to this step, and should be al dente, not mushy (so avoid a rice cooker).
Cut the tops off of your peppers and scoop out the seeds and the center pulp. Stuff each pepper with the mixture, and place in a lightly greased baking pan. If you want these to look a little fancy, you can place the top back on. Sprinkle parmesan on top of the stuffing, and drizzle the remaining olive oil over both peppers.
Bake at 400 for 30 minutes.
