Wednesday, January 13, 2010

Stuffed Peppers have made a Come Back!!

Stuffed Peppers are making a come back. Lets face it, they are appealing to your eye, as well as, your palate. Try stuffing them his weekend for your football gathering with a low-fat turkey chili. We serve these all the time at our house parties and they always are big crowd pleasers...

Turkey Chilli stuffed Holland Peppers

4 med. bell peppers
1/2 lb. ground turkey, cooked & drained
1 c. cooked rice
1/4 c. chopped onion (about 1 sm.)
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 eggs
2 cloves garlic, finely chopped
1 can (4 oz.) chopped green chilies
1 jar (2 oz.) diced pimentos, drained
1/2 c. shredded Monterey Jack cheese (2 oz.)

Heat oven to 350 degrees. Spray rectangular baking dish with Pam or with nonstick cooking spray. Hollow and Clean Peppers. Remove seeds and membranes; rinse well.
Mix remaining ingredients (except cheese)_; loosely stuff each pepper. Arrange stuffed peppers in baking dish. Cover and bake about 30-40 minutes or until rice mixture is hot. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted. 4 servings.

1 comment:

  1. Definitley going to make this recipe this weekend!