Stuffed Peppers

In the summertime I love cooking with bell peppers and fresh tomatoes. I’ve been missing these staples for a few months now and decided to cave in and buy them out of season. This recipe roasts the peppers and tomatoes to bring out their flavor, making it tasty even in the winter. I always end up with a lot of leftover stuffing to eat for lunch the next day.

Stuffed Peppers

• 1 cup water
• 1/2 cup rice
• 2 bell peppers, halved and seeded
• 1 lb ground turkey
• 1 T olive oil
• 2 green onions, thinly sliced
• 1 t Italian seasoning
• 1 t salt
• 1 t ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan combine the water and rice. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. After simmering place rice in a medium mixing bowl.
3. Slice the peppers and place them cut-side down on the baking sheet. Roast 20 to 25 minutes in the oven.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Brown ground turkey, drain and place in bowl with rice.
5. In the skillet cook the green onions, Italian seasoning, salt and pepper in oil for 2 to 3 minutes.
6. Stir in the tomato and cook for 5 minutes. Transfer mixture to the bowl with rice and turkey. Spoon in the feta cheese and mix well.
7. Remove roasted peppers from the oven. Turn them over and fill them with the rice stuffing.
8. Return to the oven for 5 minutes. Serve immediately.