This recipe is a super easy dish to make. The leftovers are even better the next day. For those of you who confuse Bell Peppers with hot & spicy, I’ll clear it up for you … they are super sweet and release an amazing taste as they cook with the below ingredients!Stuffed Bell Peppers
What you will need:
4 large Red, Orange or Yellow bell peppers
1 pound of ground turkey (or a little less)
1 medium onion chopped (I use a sweet onion)
2 garlic cloves, minced
2 teaspoons chicken or veggie bouillon granules
Salt to taste (pinch)
Black pepper to taste (pinch)
Garlic powder to taste (pinch)
1 cup cooked rice (I use brown)
½ cup cheddar cheese
½ cup sour cream
1 cup diced tomatoes
½ cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
4 large Red, Orange or Yellow bell peppers
1 pound of ground turkey (or a little less)
1 medium onion chopped (I use a sweet onion)
2 garlic cloves, minced
2 teaspoons chicken or veggie bouillon granules
Salt to taste (pinch)
Black pepper to taste (pinch)
Garlic powder to taste (pinch)
1 cup cooked rice (I use brown)
½ cup cheddar cheese
½ cup sour cream
1 cup diced tomatoes
½ cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Directions:
Preheat oven to 350 degrees
Start by cutting the tops off the peppers and, remove the seeds and ribs inside. Using a hot skillet, saut̩ the ground turkey, onion, garlic, 1 teaspoon of bouillon granules and salt, black pepper and garlic powder. Saute until onions become translucent. Add rice, cheese sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all peppers. Place stuffed peppers in the dish, cover with foil and back for 25 Р30 minutes. Remove foil and spoon the juice from the bottom of casserole dish over the top of peppers. Bake for an additional 10 Р15 minutes. Let the peppers cool for about 5 minutes and Enjoy!
Preheat oven to 350 degrees
Start by cutting the tops off the peppers and, remove the seeds and ribs inside. Using a hot skillet, saut̩ the ground turkey, onion, garlic, 1 teaspoon of bouillon granules and salt, black pepper and garlic powder. Saute until onions become translucent. Add rice, cheese sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all peppers. Place stuffed peppers in the dish, cover with foil and back for 25 Р30 minutes. Remove foil and spoon the juice from the bottom of casserole dish over the top of peppers. Bake for an additional 10 Р15 minutes. Let the peppers cool for about 5 minutes and Enjoy!
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Cheers!
Cortney a.k.a. Cort
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