Stuffed Peppers
Ingredients
- 1 cup uncooked white rice
- 1/4 c. lentils (optional)
- 1/4 c. dried split peas (optional)
- 8 green bell peppers
- 1 1/2 onion, chopped
- 5 Tbsp olive oil
- 5 tablespoons chopped fresh parsley
- 4 cups tomato sauce (we use chunked canned tomatoes for more texture)
- 1/2c shredded carrots (optional)
- 6oz ground turkey (or any other desired meat)
- 8 ounces shredded mozzarella cheese
- salt to taste
- ground black pepper to taste
- paprika to taste
Instructions
Cook rice, lentils and peas in a rice cooker until almost done.
Preheat oven to 400 degrees F (205 degrees C).
Meanwhile, cut tops off peppers, seed insides, and arrange peppers in a large baking dish or casserole (add a bit of oil to the bottom so the peppers don’t burn).
Chop usable portion of the cut tops.
Heat oil in a large skillet over medium heat.
Saute chopped peppers, onions, meat and (optional) carrots in oil until soft.
Stir in parsley.
Reduce heat to low, and continue cooking for 5 minutes.
Mix in cooked rice and 1 1/5 cups tomato sauce.
Season to taste with salt and pepper.
Spoon the mixture into the peppers, and top each with remaining tomato sauce.
Bake about 45 minutes then top each pepper with mozzarella cheese, and bake until cheese is melted.