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Stuffed Bell Peppers
A great twist on an old family favorite. You can also try substituting ketchup and Worcestershire sauce for the garlic salsa to make this dish more traditional. Makes 4 - 6 servings.

1 1lb package ground turkey
1 large white or yellow onion, chopped fine
3 cloves garlic, chopped fine (or pressed)
5 large mushrooms, chopped fine
1 1/2 cups brown rice, cooked
1/2 cup Monterey jack cheese
1/2 cup mild garlic salsa
6 green bell peppers

Core peppers and boil for 10 minutes. Remove from water. Run cold water over the peppers to stop the cooking process. Set aside in a shallow baking dish. While peppers are boiling, brown turkey, onion and garlic. Drain fat. Add mushrooms and saute. Add cooked rice, shredded cheese and salsa. Warm all ingredients just until the cheese is melted. Stuff the cooked ingredients into the bell peppers until they are overflowing. Heat in a 350 degree oven for 10 minutes or until stuffing is steaming hot.

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