Rice and Turkey Stuffed Peppers
Ready in 2 hours 10 minutes
Serves : 8
2 cups RiceSelect™ Texmati® Brown Rice; cooked
8 large bell peppers (any color) or 16 mini peppers
1 pound ground turkey breast
1 onion; chopped
3 cloves garlic; chopped
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon fresh thyme
1 1/2 teaspoon fresh basil
1 1/2 teaspoon fresh oregano
1/8 teaspoon ground red pepper
1 teaspoon parsley
1 can (8 ounces) tomato sauce
1 cup salsa
2 tablespoons Worcestershire sauce
1 can (11 ounces) corn niblets; drained
1 cup (4 ounces) shredded low-fat mozzarella cheese
Cut the tops off peppers, discarding the seeds and stems. Chop the tops.
In a large nonstick skillet over medium heat, cook the turkey for 5 minutes, or until no longer pink.
Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley.
Cook for 7 minutes, or until the vegetables are soft.
Remove to a large bowl.
In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce.
Reserve 1 1/2 cups; set aside.
Preheat the oven to 400°F.
To the bowl with the turkey mixture, add the rice, corn, 1/2 cup of the cheese, and the 1 1/2 cups reserved sauce mixture.
Stir to combine.
Spoon into the pepper shells.
Top with the remaining 1/2 cup sauce mixture.
Place in two 13″ x 9″ baking dishes.
Cover with foil and bake for 35 minutes.
Sprinkle with the remaining 1/2 cup cheese and bake for 10 minutes longer, or until the cheese is melted.