Rice & Turkey Stuffed Peppers

Ingredients

  • 2 cups cooked Texmati® Brown Rice
  • 8 large bell peppers (any color), or 16 mini peppers
  • 1 pound ground turkey breast
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons fresh thyme
  • 1 1/2 teaspoons fresh basil
  • 1 1/2 teaspoons fresh oregano
  • 1/8 teaspoon ground red pepper
  • 1 teaspoon parsley
  • 1 can (8 oz) tomato sauce
  • 1 cup salsa
  • 2 tablespoons Worcestershire sauce
  • 1 can (11 oz) corn niblets, drained
  • 1 cup (4 oz) shredded low-fat Mozzarella cheese

Preparation

  • Cut the tops off peppers, discarding the seeds and stems. Chop the tops.
  • In a large nonstick skillet over medium heat, cook the turkey for 5 minutes, or until no longer pink. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley. Cook for 7 minutes, or until the vegetables are soft. Remove to a large bowl.
  • In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce. Reserve 1 1/2 cups; set aside.
  • Preheat the oven to 400°F.
  • To the bowl with the turkey mixture, add the rice, corn, 1/2 cup of the cheese, and the 1 1/2 cups reserved sauce mixture. Stir to combine. Spoon into the pepper shells. Top with the remaining 1/2 cup sauce mixture. Place in two 13" x 9" baking dishes.
  • Cover with foil and bake for 35 minutes. Sprinkle with the remaining 1/2 cup cheese and bake for 10 minutes longer, or until the cheese is melted.