Nancy’s Stuffed Peppers

I’m not a big “freeze and reheat” fan, so I didn’t really stock my freezer in my late stages of pregnancy like so many seem to do. Plus, I was a ginormous creature who couldn’t stand in the kitchen for more than 5 minutes. Therefore, in the early months of my daughter’s life, I was desperate for easy, healthy, cook-ahead meals. My mom suggested this fool-proof, delicious recipe. Serve it with a green salad, or add sauteed kale to the mix for some greens.

Serves 4.

4 good sized green peppers, tops cut off and seeds removed
4 cups Spanish or brown rice, cooked
1 lb ground turkey
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 small can tomato sauce
2 tablespoons tomato paste
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne (if you like it spicy)
1/2 tsp dried basil
BBQ sauce of your choice
Shredded cheese of your choice
Preheat oven to 350. Parboil the peppers for 3 minutes-ish until they’re a little soft but still firm. Sautee onions and garlic in olive oil until soft and golden, and add ground turkey. Cook until turkey is full cooked. Add spices, tomato sauce and paste, and cooked rice.
Stuff the peppers with the rice mixture, and stand peppers upright in a large casserole dish. Top with a bit of BBQ sauce and shredded cheese, and bake at 350 degrees for about 45 minutes or until bubbly on top.

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