Turkey Stuffed Peppers
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 medium sized fresh bell peppers | Red peppers have the most flavor. |
| 2 (20 oz.) packages ground turkey | |
| 1/2 cup sweet onion | Washed, peeled and diced |
| 1 clove garlic (or 1 T garlic powder) | Washed, peeled and finely chopped |
| 2 eggs | |
| 1 cup cooked white rice | |
| 1 cup tomato sauce | |
| 2 teaspoons garlic powder | |
| 2 tablespoons chopped parsley | |
| 1 tablespoon paprika | |
| 2 teaspoons oregano | |
| 2 teaspoons basil | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375, 15 minutes before cooking. | |
| 2 | Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside. | |
| 3 | Mix all other ingredients (except tomato sauce)in a large mixing bowl | |
| 4 | Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) Pour sauce over bell peppers, Cover and bake at 375 degrees for 1-1 1/2 hours, until golden brown. | Internal temperature needs reach 165 degrees. |
Posted in Dinner Entrée, Turkey Dinner Recipes
