PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Mexi-Corn, Rice Medley, Ground Turkey Stuffed Peppers
| Mexi-Corn, Rice Medley, Ground Turkey Stuffed Peppers | Print |
Recipe By: Alice Morrow
Mexi-Corn, Rice Medley, Ground Turkey Stuffed Peppers
Ingredients
- 4-6 green bell peppers, halved and seeded
- 1 ½ lbs. fat-free ground turkey breast
- Olive oil
- 3 jalapenos, seeded and minced
- 1 large onion, chopped
- 1 ½-2 c. Mexi-corn (can type is fine)
- 1 (8.5-oz.) package of Instant Uncle Ben’s Brown, Red, Black Rice
- Panko or Italian bread crumbs
- Salt, red/black pepper, garlic powder
- Mrs. Dash’s extra spicy Seasoning Blend
Instructions
- In large pot bring water to boil, add the bell pepper halves and boil until still firm but tender, about 2-3 minutes.
- Drain and set aside.
- In a skillet or pot, drizzle bottom with olive oil and heat.
- Add onions and jalapenos and saute until tender.
- Add the turkey and cook until no longer pink.
- Season with salt, red/black pepper and garlic powder.
- Add the corn. Mix well.
- Cook the instant rice following directions on package. Add to the turkey mixture. Mix well.
- Start adding the panko or bread crumbs, about ½ c. at a time. When mixture starts to hold together you have enough of the bread crumbs.
- Add the Mrs. Dash’s seasoning and taste to see if additional salt, etc. are needed.
- Get a baking dish that will hold your peppers and spray with PAM.
- I like to put a very thin layer of the stuffing in bottom of dish (not necessary.) It just gives the option of having more stuffing if desired.
- Stuff the peppers and place in baking dish.
- When ready to eat, place in 350 oven until heated through, about 10-15 minutes.
Related Posts
