For this recipe you can use any color of bell pepper however I prefer to use the red bell pepper. This can be eaten as a whole meal. The pepper cuts very easily because of the pre-boiling step. These are so good and light you may want to eat two peppers.
Ingredients
- 1/2 Cup wild rice, cooked
- 2 Cups onions, chopped
- 1 Tsp Italian seasoning
- Salt and pepper to taste
- 1 1/2 Cups mozzarella cheese
- 2 Cloves garlic, chopped
- 1 Lb extra lean ground turkey
- 2/3 Cup tomato juice
- 10 Cherry tomatoes, halved
- 4 Bell peppers
Directions
Preheat oven to 400 degrees. Wash peppers. Cut off tops and remove seeds. place peppers in boiling water for 5 minutes. Remove and set aside. Saute onion in pan for 5 minutes. Add garlic and saute for 2 more minutes. Next add turkey, tomato juice, cherry tomatoes and seasonings. Cook until turkey is no longer pink. Add rice and 1/2 cup mozzarella cheese. Stuff peppers with turkey mixture and top with mozzarella cheese. Bake for 15 minutes or until cheese turns a light brown. Enjoy!