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
- 8 each miniature sweet red, orange and yellow 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
- Cut and reserve tops off peppers; remove seeds. 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.
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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