Ingredients
- Servings: 6
- 6 green peppers, tops and seeds removed
- 3 tablespoons olive oil
- 1 pound ground turkey
- 1 white onion, chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1 (15.5 ounce) can sweet corn, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 1/2 teaspoons ground thyme
- 1 1/2 teaspoons dried rosemary
- 1 tablespoon crushed fennel seeds
- 1 cup water
- 1/3 cup white rice
- 1/4 cup sweet barbeque sauce
- 1 cup crumbled feta cheese
Recipe
-
Preparation Time: 15 mins
Cook Time: 1 hr 10 mins
- preheat an oven to 350 degrees f (175 degrees c). arrange the bell peppers in a casserole dish with the cavities facing upwards.
- heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. stir the onion into the turkey; season with salt and pepper. cook and stir the mixture for 3 minutes. add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. pour the water over the mixture and add the rice; mix. bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. stir the barbeque sauce through the mixture; remove the skillet from the heat.
- spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
- bake in the preheated oven until the peppers are tender, about 45 minutes.
Ready Time: 1 hr 25 mins
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