Turkey and Brown Rice Stuffed Peppers w/ Tangy Tomato Sauce

Photo: Colofire

Turkey and brown rice stuffed bell peppers with tomato puree sauce.

Yield: 4 servings ( Serving Size: 4 )
Community Recipe from

Ingredients

  • 4 whole(s) bell peppers
  • 1 cup(s) cooked brown rice
  • 1 can(s) low sodium or sodium free tomato soup
  • 1 tablespoon(s) white vinegar
  • 1 tablespoon(s) garlic powder
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) cayenne pepper
  • 1/2 cup(s) low fat shredded cheese
  • 1 whole(s) tomato puree
  • 1/2 whole(s) onion chopped
  • 1-2 teaspoon(s) cumin
  • 1-2 teaspoon(s) chili powder
  • 1 teaspoon(s) black pepper
  • 8 tablespoon(s) water
  • 1-1/2 tablespoon(s) extra virgin olive oil divided
  • 1 dash(es) salt optional
  • 4 tablespoon(s) sour cream optional

Preparation

  1. Preheat oven to 350.

  2. Cut tops off of bell peppers and clean the seeds and insides out. Boil all four peppers for 4-6 minutes on each side. Remove from water and place upside down on a paper towels to remove any excess water.

  3. Meanwhile, on medium-high heat, brown turkey in 1 tbsp olive oil and a pinch of salt (salt is optional) in skillet, then add onions. After onions are soft, add 2 tbsp water, black pepper, cumin and chili powder. Mix and let simmer for 5-6 minutes, stirring occasionally until thickened.

  4. While browning turkey, in small saucepan, bring 8 tbsp water to boil, add vinegar and simmer for 2 min. Turn heat down to medium-low, then add crushed tomatoes, tomato soup, garlic powder, cayenne pepper, sugar and 1/2 tbsp olive oil. Mix well and let simmer for 3-5 minutes.

  5. Spray 9x9 casserole with olive oil cooking spray. Place peppers right side up in casserole and fill each pepper with 1/4 cup of brown rice. Add 1 tbsp tomato mixture in each pepper. Then add meat/onion mixture. Drizzle small amounts of tomato mixture over all four peppers. Set aside remaining sauce.

  6. Spray foil with cooking spray and cover peppers, cook for 20-25 minutes. Remove from oven and sprinkle each pepper with shredded cheese. Place in oven for 5 minutes.

  7. Remove from oven. Let stand for 5 minutes, and drizzle remaining tomato mixture over peppers. Serve with a dollop of sour cream - (optional).



November 2012

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

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