There’s something special about a pepper stuffed with meat and rice, isn’t there? Imagine the spices and the fragrance of the onion. The color and crispness of the pepper. There’s a sort of “authority” in a vegetable that you can stuff. It almost says “Respect, Yo!” (Almost. Because if it did, it would be said in the most white voice imaginable, and that’s not cool, right?) Anyway, Respect the Stuffed Peppers…yo.
5 medium to large peppers
1 1/2 cups instant brown rice
1 1/3 cups water
1 lb ground turkey
1/2 large onion
1 teaspoon garlic salt
1 tablespoon thyme
1 teaspoon white pepper
3 tablespoons tomato paste
Makes 5 servings, 420 calories, 11.8g fat, 51.6g carbohydrates (4.3g sugars), 30.7g protein, 115mg sodium
1. Cook rice according to the box instructions. Set aside.
2. Brown the turkey in a large sauce pan, on medium high heat. Add the chopped onion, spices, and tomato paste. Cook until well done. Set aside.
3. When cool, mix the rice and turkey onion mixture in a large bowl and set aside.
4. Prepare the peppers by cutting of the top and cleaning out the seeds and membranes.
5. Align the peppers on a baking sheet. Use foil to level them if necessary. You can also add toothpicks to the bottom of the peppers to help them stand on the baking sheet. Just remember to remove them when you eat a pepper.
6. Fill each pepper with the turkey-rice mixture and place the tops back onto the peppers.
7. Bake for 30 minutes at 350 until the peppers are semi-soft. This will ensure a good crunch when the peppers are reheated.