It is the time of year again with harvesting the summer crops! Here is a perfect recipe that mixes in many vegetables that are grown in the summer garden. A healthy & easy garden fresh stuffed bell pepper recipe. It is so versatile with the ingredients you can use!
This stuffed peppers recipe is a winner. A stuffed recipe with healthy ingredients they can be fresh from the garden or from the grocery store. I have been picking baskets full of peppers and I couldn’t wait till we had some with size to stuff them. This recipe is so versatile you can use it with different kinds of proteins, with rice, without rice and many different vegetables. I am going to share what I used today in my kitchen. This is Trevor approved too!
The secret to Trevor & cooking everything in the summer time and keeping the house cool is we use our Traeger. It is a smoker that I use for baked items and meals! It is amazing I talk about it a lot in my instagram stories. This is the one I have.
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How do you make Garden Fresh Stuffed Bell Peppers?
4 large bell peppers (any color)
1 lb ground turkey
2 tablespoons chopped onion (any color)
1 cup cooked rice (any kind I use brown rice)
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
1/2 C squash cut into small cubes
3/4 cup shredded mozzarella cheese
Heat oven or Traeger (my favorite to cooking anything with in the summer time to keep the heat out of the house to 350°F.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until ground turkey is brown; drain. Stir in rice, salt, garlic or any vegetables you want to put in the peppers and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with ground turkey mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese. Enjoy!
Thank you for joining me here friends! I hope you make this dish and enjoy it. If you do please tag me and let me know it would make me so happy!
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