Ground Turkey Stuffed Peppers

• Gluten free

• Meat

  • 1 lb 93% lean ground turkey, Lean

• Produce

  • 6 Bell peppers, large
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 16 oz. jar Tomatoes

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheddar cheese, sharp

Found on dearcrissy.com

Ingredients

• 6 large bell peppers, any color
• 2 cups wild rice, cooked
• 1 lb. 93% 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

Directions

• 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, saute 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.