Stuffed Peppers with Turkey

Try serving stuffed peppers for dinner and incorporate leftover turkey into the filling.

My recipe is a lighter, healthier version that will satisfy your palate without making you feel guilty for indulging in a delicious dinner two nights in a row!

Ingredients

• 4 green or red Holland or bell peppers
• 5 tbsp. extra-virgin olive oil
• 1 medium onion chopped
• 1 clove of garlic chopped
• 1 lb of lean ground turkey
• 1 1/2 c. of cooked rice
• 1 c. of canned crushed tomato
• 1 tsp of dried oregano
• 2 pinches fresh ground pepper
• 1/2 c ketchup
• 1/2 tsp of Worcestershire sauce
• Tabasco sauce to taste
• Salt to taste

Directions

1. Cut the top off peppers 1 inch from the stem end, and remove seeds.

2. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

3. Preheat oven to 350 degrees F.

4. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

5. Drizzle remaining 1 tbsp. oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling.

6. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

7. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.