Last night, B.J. (my 13 year old chef-in-the-making) helped me make stuffed bell peppers. I remember a few years ago the kids hated all bell peppers, but now they actually like them, raw or cooked. For this recipe we used the Red, Yellow, and Orange peppers, but you can use green. I think they turned out very good and the hubby and kids loved them!
· 6 bell peppers (any color), tops cut away and seeds removed (I used Red, Yellow, and Orange)
· 2 tablespoons coconut oil
· 1 cup finely chopped yellow onions
· 1/2 cup finely chopped bell peppers (I used the tops with the stem removed)
· 1 lb lean ground turkey
· 1 tablespoon minced garlic
· 1/4 cup finely chopped fresh parsley leaves
· 3/4 teaspoon salt
· 1/2 teaspoon ground black pepper
· Pinch red pepper flakes
· 2 cups cooked long grain brown rice (prepare this before anything else)
· 8 ounces can Rotel diced tomatoes with chilies with juices
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium heat. Add the onions and chopped bell peppers and cook, stirring until soft, about 3 minutes. Add ground turkey, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, about 6 minutes. Add the rice and Rotel diced tomatoes with juices and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.