March Madness Miniature Peppers |
|
 |
Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 24 |
|
My mom used to make the family stuffed peppers using ground meat and white rice. I changed it up to be healthier using ground turkey and brown rice. Your version may be with pork, beans, or the stuff that dreams are made of. Ingredients:
24 miniature sweet red peppers |
4 ounces ground turkey |
1/2 cup finely chopped fresh mushrooms |
1/4 cup chopped sweet onion |
1 garlic clove, minced |
1 can (15 ounces) tomato sauce, divided |
1/4 cup cooked brown rice |
1 tablespoon grated parmesan cheese |
1 tablespoon shredded part-skim mozzarella cheese |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
Directions:
1. Cut and reserve tops off peppers; remove seeds. If necessary, cut thin slices from pepper bottoms to level; set aside peppers.
2. In a large skillet, cook the turkey, mushrooms, onion and garlic over medium heat until meat is no longer pink. Remove from the heat; let stand for 5 minutes.
3. Stir in 1/4 cup tomato sauce, rice, cheeses and seasonings; spoon into peppers. Place upright in a greased 11-in. x 7-in. baking dish. Spoon remaining tomato sauce over peppers; replace pepper tops. Cover and bake at 400° for 18-22 minutes or until heated through and peppers are crisp-tender. Yield: 2 dozen.
|
|