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Stuffed Bell Peppers

August 9, 2010 by FloMoDiva  
Filed under FloMo News Blog, Mealtime Mondays

Stuffed Bell Peppers
Believe it or not, our kids love bell peppers.  I don’t know if it’s the allure of all the different colors, but I won’t question it.  When I came across this recipe, I had to give it a try!  I made the filling the night before, so when it came time to make dinner the next evening, it was a snap (and they loved it).  This recipe came from our friends at Disney Family.
Stuffed Bell Peppers
 
6 medium sized bell peppers (any color) 1 1/2 tsp. ground cumin
2 Tbsp olive oil, plus more for drizzling 1 tsp. ground cinnamon
1 large yellow onion, diced 1 tsp kosher or sea salt
3 cloves of garlic, minced 1/2 teaspoon freshly ground pepper
1 1/4 lb of ground turkey 1 14 oz. can of Italian Stewed Tomatoes, chopped
2 cups of cooked brown rice 1/2 cup golden raisins
 
  •  Preheat oven to 425 degrees.
  • Heat olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, 5 minutes. While the onions are cooking, wash the bell peppers and slice off a bit of the bottom so they sit flat, taking care not to cut into the interior. Cut off the tops about one half inch down from the stem and carefully remove the seeds and white membrane. Set aside.
  • Add the turkey to the pan and break apart with a spatula. When fully cooked through, add cooked rice, cumin, cinnamon, salt and pepper. Stir well to combine. Add the canned tomatoes and the raisins and stir well. Remove from heat.
  • Place the peppers in a 9 x 13 inch baking dish and stuff with the meat mixture, mounding slightly. Drizzle tops and sides of each pepper with olive oil. Return the peppers’ tops and cover tightly with foil.
  • Bake for 25-30 minutes or until peppers are tender.

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