Rice and Italian Turkey Stuffed Peppers

As promised, here’s how you can use the extra rice from the last post’s recipe.

Cut off the tops of a few small green peppers (or use large ones if you want this to be your main dish) and clean out the seeds and membranes.  Dice the removed tops and set aside.

Brown a package (20 ounces) of Italian Seasoned Ground Turkey.  (I use Jenny-O Turkey Store brand).  Drain the liquid.  Add a can of reduced sodium diced tomatoes, or, better still, use tomatoes fresh from your garden.  Add 2 minced garlic cloves, the diced green pepper, about 2 cups of cooked brown rice, and a few grinds of fresh pepper.  Combine.

Meanwhile, steam the green peppers shells just until slightly softened but still firm enough to hold their shape.  

Place in a baking dish and stuff with turkey-rice mixture.  Sprinkle with Mozzarella or Monterrey Jack cheese.

Bake at 350 degrees for about 30 minutes, until cheese is melted and peppers are heated through.

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