Saturday, November 5, 2011

Stuffed Peppers with Turkey and Wild Rice


Ingredients:
1 Box brown and wild rice mix, cooked
Tomato sauce - enough to cover the bottom of a casserole dish
2 tablespoons Olive oil
1 1/2 cups Chopped onion
1/2 Bell pepper, diced
Mushrooms, finely diced
1 teaspoon Oregano
1 teaspoon Basil
Salt and Pepper to taste
1/2 cup Parmesan
Shredded mozzarella for topping
Directions:
Preheat oven to 400 degrees F.
Cutbell peppers in half lengthwise; discard seeds and membranes. blanch for 2 minutes. Pat dry and place in a casserole dish the bottom of the dish should be covered with a thin layer of tomato sauce.
In a pan, add olive oil and saute the onions and bell pepper until soft (7-9 minutes). Add minced garlic and mushrooms and cook for 2 minutes. Add the ground turkey and spices and cook until the turkey is no longer pink, breaking up the turkey as it cooks.
In a large bowl, combine the cooked ground turkey, cooked wild rice, diced tomatoes and Parmesan. Add salt and pepper to taste. Scoop mixture into each bell pepper half.Top with a scoop of tomato sauce and grated mozzarella cheese.

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