Remember these? My mom used to make stuffed peppers for my family growing up and what better way to bring back an old favorite then to give it a healthy Cuban kick! I substituted the ground beef with turkey so the recipe is healthy and I cut out half of the cheese. I love the flavors of Cuban style food so when cooking with ground turkey it’s a great way to add flavor using some simple everyday ingredients.
1 lb. ground turkey meat
3-4 large green peppers
2 cups of marinara
1 cup of shredded mozzarella
1 cup of rice
1 clove of garlic chopped
1 teaspoon curry powder
2-3 shakes teaspoons Worcestershire sauce
2-3 teaspoons of Louisiana hot sauce
teaspoon of butter
In a large pot boil some water. Slice the tops off of the bell pepper and remove the seeds. Dice up one of the tops of the peppers (around the stem) and set aside.
Place the peppers into the boiling water for 3-5 minutes and remove. They should be soft, but not fall apart. In a sauté pan add in a tablespoon of olive oil. Add in the chopped garlic and diced bell pepper stirring until garlic is slightly golden and fragrant. Next add the ground turkey meat and sauté. Add in the seasonings and salt to taste – set aside. In a sauce pan cook the rice according to the package. I used a cup of the water I boiled the peppers in and combined it with a cup of dry minute rice. Cover with a lid until the water is absorbed. Sprinkle with salt and add in some butter. Preheat oven to 350 degrees.
Add the rice to the ground turkey mixture and pour in the tomato sauce. Stir together and generously spoon into the bell peppers. Top with some mozzarella cheese.
Place peppers in baking dish and cook for approximately 25-30 minutes or until cheese is melted.
When you slice down the middle of the bell pepper the turkey is moist and delicious. Serve some extra marinara sauce on the side.