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Jazzy Stuffed Peppers

These jazzy stuffed peppers are a “jazzed up” but simplified version of traditional stuffed peppers, using ground turkey and New Orleans-style dirty rice mix as the filling for a perfect balance of spices. Serve with toasted bread rounds

How to Make It

 

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir ground turkey  in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Add dirty rice mix, water, and vegetable oil; bring to a simmer, reduce the heat, and cook until rice is tender, about 25 minutes.

  3. Bring a large pot of lightly salted water to a boil over high heat. Add pepper halves, 4 at a time, and cook until beginning to soften, 2 to 3 minutes. Remove to a colander to drain.

  4. Spread stewed tomatoes in a 9x13-inch casserole dish. Place pepper halves on top of tomatoes, cut side up. Stuff each with dirty rice mixture; sprinkle with cheese. 

  5. Bake in the preheated oven until filling is heated through and cheese is melted, about 15 minutes.

Ingredients

  • 1 pound ground turkey

  • 1 (8 ounce) box dirty rice mix, (such as Zatarain’s®)

  • 2 1/2 cups water

  • 1 tablespoon avocado oil or other vegetable oil

  • 4 large red or green bell peppers, sliced in half lengthwise and seeded

  • 14 1/2 ounces stewed tomatoes

  • 1/2 cup shredded Cheddar cheese

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