TURKEY STUFFED PEPPERS

This was our family supper tonight.  I had a slight bit of filling leftover, so my 11-month-old ate that for her meal.  I adapted this recipe from skinnytaste.com.

1 cup cooked rice

1 1/2 tablespoons olive oil

1/2 medium onion, diced finely

2 boneless/skinless turkey breasts cut into small pieces

1 1/2 teaspoons creole seasoning

salt to taste

1/4 cup white wine

1 1/2 cups chicken broth

2 small tomatoes, diced finely

1/2 teaspoon dried basil

1/4 cup parmesan cheese + more for garnish if desired

2 large sweet bell peppers (I used 1 yellow & 1 red)

Heat oven to 400°.

Cook the 1 cup of rice. I cooked it in chicken broth for more flavor added.

In a medium saucepan, pour 2 turns of olive oil over a medium heat.

Add onion to the pan and saute about 2 minutes until it starts to turn translucent.

Add turkey pieces, creole seasoning, and salt. Saute until the outside of the turkey is cooked.

Add the white wine and 3/4 cup of the chicken broth. Cook about 2 minutes.

Add the diced tomatoes and basil and simmer until all of the liquid is absorbed (about 5-10 minutes).

Turn off the heat and stir in the cooked rice and parmesan cheese.

Season with more salt to taste.

Wash and cut the bell peppers in half lengthwise. Remove all seeds.

Place the peppers in a baking dish.

Spoon the meat mixture into each pepper half and fill it with as much as you can.

Pour the remaining 3/4 of the chicken broth on the bottom of the pan.

Cover tight with aluminum foil and bake for about 35 minutes or until the peppers are soft.

Top with extra parmesan cheese (if desired).

DIG IN!