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Stuffed Bell Peppers

This recipe was surprisingly easy. I’d never made stuffed peppers before, but loved the premade, frozen, tv dinner ones my parents bought. I decided I’d try to make my own by memory. Although they weren’t exactly the same (maybe it was the lack of preservatives and massive amounts of MSG!), Eric and I really loved them and I’d definitely make them again. He thought it looked scary as I was mixing the stuffing, but loved the finished product.

The only thing I’d do differently next time is probably cook it longer until it was even more wrinkly and softer. Or I might boil them a few minutes first.

Stuffed Bell Peppers
serves 2

2 green bell peppers
1/4 pound ground turkey
1 egg
1/2 cup cooked rice
1/4 cup italian breadcrumbs
1 tsp Worcestershire Sauce
3 TBS Marinara Sauce
1/4 cup chopped red onion
1 clove minced garlic
1 TBS Olive Oil

Preheat oven to 350 degrees.

Sautee the onions and garlic in the olive oil until tender. Mix with remaining ingredients except for peppers.

Cut around pepper stem to remove top. Remove seeds and discard along with tops. Divide stuffing evenly and stuff into the peppers.

Place peppers standing up in a baking dish. Bake for 50 minutes or until stuffing is cooked through and peppers are somewhat tender.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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