Turkey & Rice Stuffed Peppers

Here’s what you need… skillet, small roasting pan, oven temp 375 degrees (F), bake time 50 minutes.

Preheat oven 375 degrees.

Turn stove top to medium heat. In the skillet add olive oil, whole cherry tomatoes, minced garlic, chopped shallot, Italian seasoning, fresh oregano sprigs, bay leaves, salt and pepper and sauté for 10 minutes or until golden brown. Add rice and 1 cup of vegetable stock and simmer for 10 minutes. Add the raw ground turkey and the remaining 1 cup of vegetable stock and saute for 20 minutes until turkey has browned.

While turkey and rice stuffing is sauteing begin preparing the peppers. Cut the top of peppers and save to use again for roasting. De-seed and de-vein the inside of peppers. Fill with turkey and rice stuffing to the top. Place the top of pepper atop again, snugly place the peppers in a small roasting pan. Tent the peppers with foil and bake covered for 25 minutes then remove the foil for remaining 25 minutes allowing peppers to get a charred color.

Remove from oven and serve immediately.

Enjoy!