Turkey and Wild Rice Stuffed Peppers 

SERVES 6
Turkey and Wild Rice Stuffed Peppers.jpeg

INGREDIENTS

  • 3 large bell peppers, any color

  • 2 cups wild rice, cooked

  • 1 lb. 93% Lean ground turkey

  • 4 cloves garlic, minced

  • 1 small onion, diced

  • 2 cups crushed tomatoes

  • 1 teaspoon Italian seasoning

  • ½ teaspoon fennel seeds

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • ¼  cup sharp cheddar cheese or vegan cheese, shredded

  • 1 tablespoon avocado or grapeseed oil

  • Microgreens for garnish

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Prepare your rice and set aside. You will need two cups of cooked rice.

  2. Rinse and cut peppers lengthwise in half, removing seeds.  

  3. In large pot of boiling water add pepper halves.  Boil for 5 minutes, remove from water, and drain upside down on paper towels. 

  4. In large skillet add the oil, garlic, and onion, saute until tender.  Add the turkey and brown until thoroughly cooked. 

  5. Add crushed tomatoes, rice, spices, salt and pepper.  Stir to combine and simmer for 5 - 10 minutes. 

  6. Fill pepper halves evenly with the mixture, place in a lightly greased baking dish. Top with shredded cheese.

  7. Bake uncovered for 25 - 30 minutes.  Remove from oven and top with microgreens (optional). Enjoy!