| My grand-daughters mommy is a very busy gal with 3 girls under the age of 8. This is a delicious recipe she created using healthy ingredients. Just a few changes to a recipe using turkey and wild rice instead of beef and white processed rice, along with not adding additional salt can make a huge difference in your diet.
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| By Erica Slavey |
Mini Turkey Stuffed Peppers
6 small sweet peppers
6 green onions (chopped)
1 pound ground turkey
1- 15.5 oz. can tomato sauce (divided)
+ water
1 egg
1/2 cup milk
1/2 cup bread crumbs
1/2 tsp. dried mustard
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 cup wild rice (pre-cooked)
6 green onions (chopped)
1 pound ground turkey
1- 15.5 oz. can tomato sauce (divided)
+ water
1 egg
1/2 cup milk
1/2 cup bread crumbs
1/2 tsp. dried mustard
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 cup wild rice (pre-cooked)
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees
Spray with cooking oil a 9×9 inch baking dish
Cook rice according to package directions and set aside
Wash peppers and slice open, removing any seeds and ribs. Chop the green onions and set aside.
Mix together with the turkey all of the remaining ingredients (except the cheese) use only 1/2 of the tomato sauce
Stuff each pepper with some meat mixture and top with the remaining tomato sauce mixed with enough water to cover the peppers.
Bake covered with foil for 40 minutes; remove from oven and top with the shredded cheese. Return to the oven 10-15 minutes until melted.
Serves 4