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Categories:
wild rice bell peppers tomato sauce olive oil onion bell pepper lean ground turkey garlic mushrooms red pepper oregano basil tomatoes salt pepper Parmesan mozzarella for
Viewed: 28 - Published at: 8 years agoIngredients
- 1 box wild rice mix brown and, cooked
- 6 bell peppers Large
- tomato sauce enough to cover the bottom of a casserole dish
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1/2 bell pepper diced
- 1 package lean ground turkey
- 3 garlic cloves
- 7 mushrooms finely diced
- 1 pinch crushed red pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 can diced tomatoes
- salt
- pepper
- 1/2 cup Parmesan
- shredded mozzarella for topping
Method
- Preheat oven to 400 degrees F.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Blanch for 2 minutes. Pat dry and place in a casserole dish - the bottom of the dish should be covered with a thin layer of tomato sauce.
- In a pan, add olive oil and saute the onions and bell pepper until soft (7-9 minutes). Add minced garlic and mushrooms and cook for 2 minutes. Add the ground turkey and spices and cook until the turkey is no longer pink, breaking up the turkey as it cooks.
- In a large bowl, combine the cooked ground turkey, cooked wild rice, diced tomatoes and Parmesan. Add salt and pepper to taste. Scoop mixture into each bell pepper half. Top with a scoop of tomato sauce and grated mozzarella cheese.
