March Madness Miniature Peppers

Submitted by Rose Muccio, published in Taste of Home February 2012

Yield: 1 serving
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  • 24 Miniature sweet red peppers
  • 4 ounce(s) Ground turkey
  • 1/2 cup(s) Finely chopped mushrooms
  • 1/4 cup(s) Chopped sweet onion
  • 1 clove(s) Garlic
  • 1 can(s) (15 oz) tomato sauce, divided
  • 1/4 cup(s) Cooked brown rice
  • 1 tablespoon(s) Grated Parmesan cheese
  • 1 tablespoon(s) Shredded part-skim mozzarella cheese
  • 1/2 teaspoon(s) Dried basil
  • 1/4 teaspoon(s) Salt
  • 1/4 teaspoon(s) Cayenne pepper
  • 1/4 teaspoon(s) Pepper


  1. Cut and reserve tops off peppers; remove seeds. If necessary, cut thin slices from pepper bottoms to level.; set aside peppers.

  2. In a large skillet, cook the turkey, mushrooms, onion, and garlic over medium heat until meat is no longer pink. Remove from heat; let stand for 5 minutes.

  3. Stir in 1/4 cup tomato sauce, rice, cheeses, and seasonings; spoon into peppers. Place upright in a greased 11-in x 7-in baking dish. Spoon remaining tomato sauce over peppers; replace pepper tops. Cover and bake at 400 degrees for 18-22 minutes or until heated through and peppers are crisp-tender.
April 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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