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Turkey and Rice Stuffed Peppers
Andre Lewis

Turkey and Rice Stuffed Peppers

Whole peppers hold their shape better in a slow cooker than they do under a hard oven blast. Brown the turkey and cook the rice first, so the filling is seasoned and the grains don't stay crunchy. A little mozzarella seals the tops without burying them.
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Prep Time 35 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 large bell peppers
  • 1 1/2 lbs ground turkey
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 3/4 cup long-grain white rice
  • 1 1/2 cups water
  • 1 can 15 oz tomato sauce, divided
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese divided

Method
 

  1. Slice the tops from the peppers, remove the seeds and stand the peppers in a greased 6-quart slow cooker.
  2. Combine the rice and water in a saucepan, bring to a boil, cover and cook over low heat until tender, 15 to 18 minutes.
  3. Heat the oil in a skillet and brown the turkey with the onion until no pink remains, 7 minutes; add the garlic for 30 seconds.
  4. Mix the turkey, cooked rice, 3/4 cup tomato sauce, oregano, salt, pepper and 1 cup mozzarella.
  5. Fill the peppers loosely, spoon the remaining tomato sauce over their tops and add 1/2 cup water to the bottom of the cooker.
  6. Cover and cook on low until the peppers are tender and the filling reaches 165°F, 3 1/2 to 4 hours.
  7. Top with the remaining mozzarella, cover for 10 minutes to melt and lift the peppers out with a wide spoon.