Ground Turkey Stuffed Peppers

(servings 6)


·      6 large bell peppers, any color

·      2 cups wild rice, cooked

·      1 lb. Lean ground turkey

·      2 cloves garlic, minced

·      1 small onion, diced

·      1 16 oz. jar crushed tomatoes

·      1 teaspoon Italian seasoning

·      1 teaspoon salt

·      1/2 teaspoon pepper

·      1 1/2 cups sharp cheddar cheese, shredded

·      1 tablespoon olive oil


Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

Preheat oven to 350 degrees. 

In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked.

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

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