Monday, March 7, 2011

Turkey & Wild Rice Stuffed Peppers

original recipe by Clean Eating Magazine
adapted reciped by Sabrina W. for eat.drink.and be merry.
yields 4 servings*
1/2 cup wild rice
1 teaspoon olive oil
2 cu ps onions, chopped
3 cloves garlic, chopped
1 lb lean ground turkey
1 cup tomato sauce
1 teaspoon Italian seasonings
pepper
1/2 teaspoon allspice
20 grape tomatoes, halved
4 assorted medium sweet bell peppers (red, orange, and yellow)
2 oz part-skim mozzarella

* I find that I end up with a little extra of the stuffing mix. I freeze it and save it for a quick dinner later on, but it could make 6 instead of 4 servings.

Bring rice and 2 cups water to a boil in a medium saucepan over med-hi heat. Reduce heat to medium, cover and continue to boil for 25 minutes. ( I used Trader Joe's wild rice that was pre-cooked and skipped this step)

Meanwhile, add oil to a large saute  pan over med-hi heat. Saute onions for 2 minutes, then add garlic and saute for 1 minute. Add turkey, tomato sauce, and Italian seasonings. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and sprinkle with black pepper, cooking, covered for 5 minutes.

Preheat the oven to 400 degrees.

Fill a large pot half-full with water and bring to a boil. Cut peppers in half and remove seeds with a pairing knife. Add peppers to boiling water and cook for 4 to 5 minutes. Remove bell peppers and dry on a paper towel.

Drain rice and add it to turkey mixture. In a glass dish, arrange peppers and stuff with turkey and rice mixture. Sprinkle with mozzarella cheese and bake for 15 minutes.