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March Madness Miniature Peppers

March Madness Miniature Peppers
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
24 ServingsPrep: 55 min. Bake: 20 min.

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.
© Taste of Home 2013

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March Madness Miniature Peppers (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013