GROUND TURKEY STUFFED PEPPERS RECIPE RECIPES

Steps:

• Preheat oven to 375, 15 minutes before cooking.
• Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside.
• Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty.
• Refrigerate the mixture for 1-2 hours to let the flavors set.
• Rub the peppers with a little olive oil.
• Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170.
• Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
• Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.

Steps:

• Preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Cook turkey until starting to brown, 3 to 4 minutes. Add onion and garlic and cook until turkey is golden and cooked through, 4 minutes more. Season with salt.
• Meanwhile, cook Trader Joe's Frozen Jasmine Rice according to package directions.
• In a large bowl, combine browned turkey, cooked rice, marinara, and 1 cup shredded pepper jack and season with salt.
• Spoon mixture into hollowed peppers and top with remaining 1/2 cup pepper jack. Bake until peppers are tender and mixture warmed through, 28 to 30 minutes.