Remember when you mom made stuffed bell peppers? They were staple for the 50’s and 60′ mom. This was in her back of tricks to magically change boring ground beef in to a delicious meal. Well, the ducks are bringing stuffed bell peppers are back. We add a little more spice and give you healthy option by using turkey too.
Preparation (60 minutes)
Dice 3 onions
Chop 10 cloves of garlic
Dice 4 medium zucchinis
Dice and seed 10 Roma tomatoes
Cut the tops off the peppers.
Remove and discard the stems, then finely chop the tops;
set aside. Scoop out the seeds and as much of the membrane as you can.
Prepare 3 cups long grain white rice
Prepare the Filling (60 minutes)
BEEF
Heat olive oil in a large skillet over medium-high heat.
Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.
Remove to a paper towel-lined plate to get rid of the fat, then add to a bowl
TURKEY
Wipe out the skillet and add olive oil.
Add the turkey, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.
Remove to a paper towel-lined plate to get rid of the fat, then add to a bowl
VEGETABLES AND RICE
Wipe out the skillet and add olive oil.
Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes.
Add the Worcestershire sauce, garlic and zucchini and cook for another minute.
Add the tomatoes and season with salt and a pinch red pepper flakes.
Cook until everything is heated through.
Remove for the heat and add the rice
MIX IT
Put the Beef and Turkey into separate large bowls.
Add ½ of the mixture to the beef and ½ to the turkey.
Taste and adjust the seasoning.
Stir in 1 cup of the cheese to each of the bowls.
Cook Time (60 minutes)
Preheat the oven to 350 degrees F.
Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Fill the peppers with the mixture and top each with a sprinkle with cheese.
Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 40 minutes.
Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 20 minutes.
