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Foodie 411

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Stuffed Peppers With Ground Turkey

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

My flavors are closer to Southwestern than Italian here, so if you prefer more traditional flavors, add Italian herbs instead of the smoked chile and cumin.

Ingredients

1-2 tablespoons
extra virgin olive oil, as needed
1 pound
ground turkey
3-4 cloves
garlic, chopped
1 medium
red onion, diced
1 cup
corn kernels, roasted (you can pan-toast frozen kernels in a pinch)
2 rounded tablespoons
pine nuts or toasted sunflower seeds
1 cup or so
cooked brown rice
1/2 teaspoon
cumin, or to taste
1 teaspoon
paprika or smoked paprika
2-3 tablespoons
fresh cilantro or parsley, chopped
3 large
bell peppers, 1 orange, 1 yellow, 1 green, halved and seeded
6 spoonfuls
of your favorite prepared salsa, spicy or mild
6 slices
fresh goat cheese, omit for dairy free
sea salt and fresh ground pepper, to taste
chipotle powder, to taste or other favorite chili spice

Instructions

Preheat your oven to 375°F. Put a kettle of water on to boil.
Heat a little olive oil in a large skillet over medium heat and cook the ground turkey till browned; drain off any liquid, if you need to.
Add a dash more olive oil; heat; add the chopped garlic, onion, corn, and pine nuts; stir and heat through.
Add a cup of cooked brown rice, stir and lightly mix. Add a dash more olive oil, if needed, to moisten. Add chipotle, cumin and paprika. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped cilantro. If you need a little more rice to fill large peppers, add some in and toss.
Choose a shallow baking dish that will fit the halved peppers. Stuff the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can. Place the stuffed peppers in the baking dish.
Top each pepper with a spoonful of salsa, and a slice of goat cheese, if using.
Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake for about 30-40 minutes, until the peppers are fork tender.
These colorful stuffed peppers can be served as a side dish or a main dish.
Garnish with fresh chopped cilantro.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com