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Jack-o'-Lantern Stuffed Peppers with Turkey and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking dish
  • Large skillet
  • Knife

Ingredients
  

  • 4 large orange bell peppers
  • 1 pound ground turkey
  • 1 cup cooked white rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Use a small knife to carve simple jack-o'-lantern faces into the sides of each pepper.
  • In a large skillet over medium heat, cook the ground turkey with the diced onion and minced garlic until the turkey is no longer pink.
  • Stir the cooked rice, 3/4 cup of the tomato sauce, Italian seasoning, salt, and black pepper into the skillet. Mix until everything is evenly combined and warmed through.
  • Stand the carved peppers upright in a baking dish. Spoon the turkey and rice mixture into each pepper until filled.
  • Spoon the remaining tomato sauce over the top of each stuffed pepper, then sprinkle the shredded mozzarella cheese evenly across the openings.
  • Bake for 25 to 30 minutes until the peppers are tender and the cheese has melted.

Notes

Choose peppers with flat bottoms so they stand steady in the dish. The filling can be made a day ahead and stored in the fridge, then stuffed and baked when ready to serve. Leftovers keep well in an airtight container for up to three days and reheat best in a 350°F oven to keep the peppers from getting too soft.
Course: Main Course
Cuisine: American
Equipment: Baking dish, Large skillet, Knife