Stuffed Peppers

Stuffed Peppers 🧡 are a wonderful way to bring together a mix of flavors, colors, and wholesome ingredients. These vibrant orange bell peppers are filled with organic lean ground turkey, wild rice, and plenty of good-for-you veggies. They’re hearty, protein-packed, full of veggie goodness, and surprisingly easy to make.  Just outside my kitchen window, a tree bursts with yellow blossoms — a perfect match for these bright orange peppers. During my cancer journey, I found myself especially drawn to flowers. Their beauty reminded me that change can be something beautiful, too — and where flowers bloom, so does hope.

Stuffed Peppers 

Ingredients: 

 

4 bell peppers

½ cup red onion, diced 

½ cup spinach, chopped

½ cup fresh basil, chopped

4 garlic cloves, minced 

1 cup cooked wild rice 

1 teaspoon Italian seasoning 

1/3 cup raisins 

1 pound ground turkey 

1 cup tomato sauce 

½ cup frozen peas 

½ cup frozen corn 

Freshly ground pepper

Optional garnish: fresh basil or parsley

 

 

Directions: 

1.     Preheat the oven to 375°F.
In a skillet over medium heat, cook the ground turkey until browned. Add the diced onions and minced garlic, then sauté for 3–4 minutes, or until the onions are tender. Remove from heat.

2.     Combine the tomato sauce, Italian seasoning, pepper, basil, spinach, corn, and peas with the turkey mixture. Stir in the cooked rice until evenly incorporated.

3.     Fill each pepper with the turkey–rice mixture and arrange them upright in a 9×13-inch casserole dish.

4.     Bake, uncovered, for 30–35 minutes. Let cool slightly, then garnish with fresh basil or chopped parsley before serving.