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March Madness Miniature Peppers Recipe

March Madness Miniature Peppers Recipe photo by Taste of Home

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My mom used to make the family stuffed peppers using ground meat and white rice. I changed it up to be healthier using ground turkey and brown rice. Your version may be with pork, beans, or the stuff that dreams are made of. —Rose Muccio, Lowell, Massachusetts

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March Madness Miniature Peppers Recipe

Prep: 55 min. Bake: 20 min.

Yield: 24 Servings

55 20 75

Ingredients

24 miniature sweet red peppers
4 ounces ground turkey
1/2 cup finely chopped fresh mushrooms
1/4 cup chopped sweet onion
1 garlic clove, minced
1 can (15 ounces) tomato sauce, divided
1/4 cup cooked brown rice
1 tablespoon grated Parmesan cheese
1 tablespoon shredded part-skim mozzarella cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Directions

Cut and reserve tops off peppers; remove seeds. If necessary, cut thin slices from pepper bottoms to level; set aside peppers.
In a large skillet, cook the turkey, mushrooms, onion and garlic over medium heat until meat is no longer pink. Remove from the heat; let stand for 5 minutes.
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° for 18-22 minutes or until heated through and peppers are crisp-tender. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 23 calories, 1 g fat (trace saturated fat), 4 mg cholesterol, 116 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as March Madness Miniature Peppers in Taste of Home February/March 2012, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for March Madness Miniature Peppers

March Madness Miniature Peppers

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Reviewed on Apr. 18, 2012 by vernadette

we loved the peppers. I increased the turkey to 1 lb. and the rice to 1 c. and we had them as a main course. I added more garlic and left out the salt. I also added some jalapeno peppers. Very tastey.

Reviewed on Mar. 03, 2012 by ljnolan

Very good! I liked using the mini yellow/red/orange peppers to give it a sweeter taste. I was excited to make the recipe for the healthier ingredients i.e. brown rice (i used left over rice), ground turkey breast, tomato sauce (i used no added salt tomato sauce). I skipped the mushrooms and used chili powder instead of cayenne pepper (about an 1/8 tsp which wasn't enough). I also used a salt substitute which was needed since i used no added salt tomato sauce. I only had about 10 peppers but didn't have a lot of left over stuffing so i might double the recipe for 24 peppers. Each person ate 4-5 peppers for dinner and we definitely needed more to eat so make sure you make sides. Loved the recipe though; would definitely make them again!