Monday, January 2, 2012


This recipe was developed to use up some of those late summer peppers we had left in the garden. It can be made with lean ground turkey, as this recipe is or with pinto beans for a meatless version.  Both are delicious!  This recipe feeds two people but can be doubled for four.
  • 2 medium green peppers
  • 1 cup cooked brown rice ( can use minute rice, but I use long grain )
  • 6 to 8 oz Jennie o lean ground turkey breast or 1 cup pinto beans for meatless
  • 1/2 cup frozen corn kernels
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp cumin
  •  dash of cayenne pepper
  • 1 cup diced Italian tomatoes
Prepare the peppers by washing, then cut core out.  Cut around the opening to open the stuffing hole.
Brown the ground turkey on medium heat.  Season with the salt, pepper, cumin, and dash of cayenne pepper.
In a medium bowl, mix the ground turkey, corn, brown rice and tomatoes. stuff the mixture into the pepper and mound on top.  Put in a small baking dish and add 1 cup of water to bottom of pan.  Cover with foil and bake at 350 degrees for 1 hour.  (Check for doneness by sticking with a fork)

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