- ~Delicious Stuffed Peppers
- 2 large sweet peppers
- 3/4 lb ground turkey, lean
- 1 jar pimentos
- 1/2 cup water
- 1/3 cup long grain brown rice (uncooked)
- 1 tbsp worcestershire sauce
- 1/2 cup shredded reduced fat cheddar cheese
- salt and pepper, to taste
Preheat oven to 375*F.
Cut the tops off peppers and remove seeds.
Immerse peppers in boiling water for 3 minutes and drain on a paper towel.
Meanwhile in a large skillet, cook pimentos and turkey until browned. Drain off any excess fat.
Stir in water, rice, Worcestershire sauce, salt ant pepper.
Bring to a boil, then reduce heat and cover. Simmer 15 minutes or until rice is tender. Stir in 1/4 cup of cheese.
Fill peppers with turkey mixture and place in baking dish. Arrange extra turkey mixture around peppers.
Bake 15 minutes.
Sprinkle with remaining 1/4 cup of cheese and let stand until cheese is melted.
Number of Servings: 4
Cut the tops off peppers and remove seeds.
Immerse peppers in boiling water for 3 minutes and drain on a paper towel.
Meanwhile in a large skillet, cook pimentos and turkey until browned. Drain off any excess fat.
Stir in water, rice, Worcestershire sauce, salt ant pepper.
Bring to a boil, then reduce heat and cover. Simmer 15 minutes or until rice is tender. Stir in 1/4 cup of cheese.
Fill peppers with turkey mixture and place in baking dish. Arrange extra turkey mixture around peppers.
Bake 15 minutes.
Sprinkle with remaining 1/4 cup of cheese and let stand until cheese is melted.
Number of Servings: 4
