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Home Ground Turkey Recipes / Turkey Mince Recipes

Delightful Ground Turkey and Wild Rice Stuffed Peppers

Ground Turkey And Wild Rice Stuffed Peppers
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This wild rice stuffed peppers recipe has colourful bell peppers filled with lean ground turkey and nutritious wild rice to deliver a satisfying dinner with great flavour—that’s also good for you. The fresh tomato sauce is easy to make, and real tomatoes‘ rich, natural sweetness is unbeatable.

Ground Turkey And Wild Rice Stuffed Peppers

Delightful Ground Turkey and Wild Rice Stuffed Peppers

Gretel ShawGretel Shaw
Try this yummy recipe for ground turkey and wild rice stuffed peppers when you want something quick yet healthy and delicious snack you can munch on.
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Appetizer
Cuisine Spanish
Servings 4 people
Calories 458 kcal

Ingredients
 
 

Sauce Ingredients

  • Glass Bowl Of Olive Oil Isolated On White Background1 tablespoon olive oil
  • Garlic1 clove garlic - finely chopped
  • Tomatoes2 cups tomatoes - chopped
  • Parsley On White Background¼ cup parsley - chopped
  • Coarse Sea Salt Top View1 teaspoon Sea salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper

Stuffed Peppers Ingredients

  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil - divided, plus more for oiling dish
  • Rice¾ cup white rice - wild
  • Heap Of Green Fennel Seeds½ teaspoon fennel seeds - crushed
  • Bowl Of Fresh Chicken Broth1 cup chicken stock (chicken broth or chicken bouillon)
  • Coarse Sea Salt Top View1 teaspoon Sea salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Garlic1 clove garlic - finely chopped
  •  
    1 small shallot - finely chopped
  • Turkey Mince1 pound ground turkey (minced turkey) - thigh meat
  • Oregano Dried In Wooden Bowl Over White½ teaspoon dried oregano
  • Isolated Yellow Bell Peppers2 large yellow bell peppers (yellow capsicum) - red, yellow, orange, or green
  • Cheddar Cheese Block, Paths½ cup cheddar cheese - shredded

Instructions
 

Tomato Sauce Instructions

  • Heat a saucepan over medium heat, then coat with olive oil. Add the garlic and cook, frequently stirring for 1 minute. Add the tomatoes and parsley and season with salt and pepper.
  • Let it simmer, reduce the heat to low, and cover the pan. Cook slowly until your tomatoes break down and the sauce thickens a bit, 20 to 25 minutes. (Set lid ajar to help thicken, if needed.) Remove from the heat.

Stuffed Peppers Instructions

  • Heat a nonstick skillet over medium heat, then coat with 1 tablespoon of oil. Add the wild rice and fennel seed and sauté for 1 minute. Add the chicken broth and season with salt and pepper.
  • Allow it to boil, reduce the heat to low, and cover the pan. Simmer 35 to 40 minutes until the grains are tender but still firm and a bit chewy. Remove the wild rice to a bowl. Do not wipe out the skillet.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Re-heat the skillet over medium heat, then coat with 1 tablespoon of oil. Add the garlic, shallot, ground turkey, and oregano and season with salt and pepper.
  • Cook, crumbling the turkey as it browns until the shallot is soft and the turkey is just cooked through for 7 to 8 minutes. Remove from the heat and stir the cooked wild rice into the ground turkey mixture.
  • Meanwhile, fill a wide, deep pot about halfway with water and bring to a boil. Place the halved bell pepper in the water and boil until slightly softened. Drain and cool until easy to handle.
  • Lightly oil an 8×8-inch baking dish and place the pepper halves in the dish. Divide the turkey mixture and stuff each pepper half with it. (Each pepper will have a heaping mound of stuffing.)
  • Spoon the tomato sauce over the peppers and sprinkle the cheese on top. Allow it to bake uncovered for 20 to 25 minutes until the cheese begins to brown.
  • To serve, place 1 stuffed pepper on each of 4 plates and serve right away.

Nutrition

Calories: 458kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 78mgSodium: 1542mgPotassium: 838mgFiber: 3gSugar: 3gVitamin A: 1304IUVitamin C: 187mgCalcium: 155mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.
Tags: stuffed peppers
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