These jazzy stuffed peppers are a “jazzed up” but simplified version of traditional stuffed peppers, using ground turkey and New Orleans-style dirty rice mix as the filling for a perfect balance of spices. Serve with toasted bread rounds
Ingredients
- ground turkey: 1 pound
- dirty rice mix, (such as Zatarain’s®): 1 box (8 ounce box)
- 1/2 cups water: 2 piece
- avocado oil or other vegetable oil: 1 Tbsp
- red or green bell peppers, sliced in half lengthwise and: 4 piece (seeded)
- 1/2 ounces stewed tomatoes: 14 piece
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Add dirty rice mix, water, and vegetable oil; bring to a simmer, reduce the heat, and cook until rice is tender, about 25 minutes.
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Bring a large pot of lightly salted water to a boil over high heat. Add pepper halves, 4 at a time, and cook until beginning to soften, 2 to 3 minutes. Remove to a colander to drain.
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Spread stewed tomatoes in a 9x13-inch casserole dish. Place pepper halves on top of tomatoes, cut side up. Stuff each with dirty rice mixture; sprinkle with cheese.
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Bake in the preheated oven until filling is heated through and cheese is melted, about 15 minutes. Cook’s Note These would also be delicious made with ground beef.
