Fiery Stuffed Peppers

Ingredients

• ¾ cup uncooked brown rice
• 1 ½ cups water
• 1 pound ground turkey
• 3 (8 ounce) cans tomato sauce
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon red pepper flakes
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• 4 medium green bell peppers

Step 1

Preheat your oven to 375°F (190°C). Rinse the rice and put it in a saucepan with some water. Bring it to a boil, then lower the heat to medium-low, cover, and let it simmer until the rice is just partially cooked, about 20 minutes. Once done, take it off the heat.

Step 2

While the rice is cooking, heat a large skillet over medium-high heat. Add the ground turkey and cook it, breaking it up as it browns, for about 3 to 4 minutes until it’s partially cooked. Drain off any grease.

Step 3

In a big bowl, mix together the turkey, the partially cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion and garlic powders, salt, pepper, and all the herbs. Give everything a good stir so it’s all well combined.

Step 4

Cut the tops off the peppers and carefully scoop out the seeds and membranes. If they’re a bit wobbly, slice a small piece off the bottom so they stand up straight. Place the peppers upright in a deep baking dish.

Step 5

Fill each pepper with the turkey and rice mixture, packing it in nicely. If you have any leftover filling, just spoon it around the peppers in the dish. Cover everything with foil.

Step 6

Pop the dish into your preheated oven and bake for about 50 minutes, until the filling is cooked through and piping hot. Let them cool slightly before serving.