Ground Turkey Stuffed Peppers

ChubbyBunny

4 green bell peppers, top removed and seeded
Cooked rice (can use leftovers), about 1 cup serving when cooked
11 oz of lean ground beef or turkey
To taste; Basil, oregano, Italian Seasoning
3-4 Tablespoons of chopped onion
2 cloves minced garlic
Salt and pepper to taste
2/3 can of diced tomatoes with chilies
¾+ teaspoon Worcestershire sauce
2/3 cup shredded Cheddar cheese
1 can condensed Tomato soup
Water as needed


1. Preheat oven to 350 degrees.
2. Cook ground turkey until done. Season with generous amounts of basil, oregano, and Italian seasoning. Remove from pan, keep warm.
3. Sauté onions and minced garlic for about 5 minutes.
4. Cook rice, equaling about 1 cup when cooked. Read package for directions.
5. In a large pot of salted water, add green peppers and cook for 5 minutes; drain. Sprinkle insides with salt.
6. In a large pan/pot combine; meat mixture, onion-garlic mixture, tomatoes, rice, ¼ cup water, and Worcestershire sauce. Cover and simmer for 15 minutes, or until most of the water is absorbed. Remove from heat.
7. Stuffing; put a small amount of cheese in the bottom of each pepper, then stuff with meat mixture and top with more cheese.
8. Place peppers open side up in a baking dish.
9. In a medium bowl, combine tomato soup and just enough water to make a gravy type consistency. Pour over peppers
10. Bake covered with foil for 20 minutes; remove foil the last 5 minutes to make sure the cheese melts completely.

Serves:4

***Haven't figured Nutrition info yet.

ChubbyBunny

4 green bell peppers, top removed and seeded
Cooked rice (can use leftovers), about 1 cup serving when cooked
11 oz of lean ground beef or turkey
To taste; Basil, oregano, Italian Seasoning
3-4 Tablespoons of chopped onion
2 cloves minced garlic
Salt and pepper to taste
2/3 can of diced tomatoes with chilies
¾+ teaspoon Worcestershire sauce
2/3 cup shredded Cheddar cheese
1 can condensed Tomato soup
Water as needed


1. Preheat oven to 350 degrees.
2. Cook ground turkey until done. Season with generous amounts of basil, oregano, and Italian seasoning. Remove from pan, keep warm.
3. Sauté onions and minced garlic for about 5 minutes.
4. Cook rice, equaling about 1 cup when cooked. Read package for directions.
5. In a large pot of salted water, add green peppers and cook for 5 minutes; drain. Sprinkle insides with salt.
6. In a large pan/pot combine; meat mixture, onion-garlic mixture, tomatoes, rice, ¼ cup water, and Worcestershire sauce. Cover and simmer for 15 minutes, or until most of the water is absorbed. Remove from heat.
7. Stuffing; put a small amount of cheese in the bottom of each pepper, then stuff with meat mixture and top with more cheese.
8. Place peppers open side up in a baking dish.
9. In a medium bowl, combine tomato soup and just enough water to make a gravy type consistency. Pour over peppers
10. Bake covered with foil for 20 minutes; remove foil the last 5 minutes to make sure the cheese melts completely.

Serves:4

***Haven't figured Nutrition info yet.

ChubbyBunny

My kids made this in food production and it was soooo good. The only thing, could of used a bit more flavor in the rice mixture. Not spicy at all.

HealthyChanges2010

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