Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground turkey
- 6 slices turkey bacon, chopped
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove from the pot and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
4. Add the chopped turkey bacon, onion, celery, red bell pepper, and garlic to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
5. Add the cooked rice, oregano, basil, salt, and black pepper to the skillet. Stir to combine.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese.
7. Stuff the bell peppers with the turkey and rice mixture and place them in a baking dish.
8. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 435
Fat: 25g
Carbohydrates: 21g
Protein: 33g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground turkey.
- Regular bacon can be used instead of turkey bacon.
- Any type of cooked rice can be used.
- Any type of shredded cheese can be used.
Variations:
- Add diced tomatoes or tomato sauce to the turkey and rice mixture.
- Use different types of peppers, such as poblano or jalapeño.
- Add chopped spinach or kale to the turkey and rice mixture.
Tips and tricks:
- Make sure to cook the bell peppers for 5 minutes in boiling water before stuffing them.
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Use a large skillet to cook the turkey and vegetables.
- Stir the cheese into the turkey and rice mixture off the heat to prevent it from clumping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the stuffed peppers.
Pairings:
Serve with a side of roasted vegetables or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Side salad
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after baking, broil the stuffed peppers for 1-2 minutes.
Food safety advice:
Make sure to cook the ground turkey to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish explorers.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the turkey, bacon, and spices. The cheese adds a creamy and salty flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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