November Is National Pepper Month

November is National Pepper Month. Peppers come in many different colors. Red, green, orange, yellow and even purple. They are full of vitamin C, vitamin A and E and potassium. You can use them in stir fry recipes, saute them, roast them or slice them and eat them raw. Bell peppers are actually a fruit, but are prepared and served as a vegetable. Try this Stuffed Bell Pepper recipe for your next meal.

Stuffed Peppers with Turkey and Vegetables


 

Ingredients

1 cup cooked rice (white or brown)
3 bell peppers (green, red, or yellow)
10 ounces ground turkey (half a 20 ounce package)
1 teaspoon Italian Seasoning (or basil and oregano leaves)
1 teaspoon garlic powder or 4 cloves garlic, minced
¼ teaspoon each salt and pepper
½ onion (about 1/2 cup)
1 cup sliced mushrooms
1 chopped zucchini (about 1 cup)
1 can (14.5 ounce) diced tomatoes with liquid

Directions

  1. Cook the rice or prepare instant rice according to package directions. Preheat oven to 350 degrees.
  2. Cut the peppers in half from top to bottom. Remove the stem and seeds.
  3. In a large skillet over medium heat (300 degrees in an electric skillet), cook the turkey until no longer pink. Add seasonings during last few minutes.
  4. Add onion, mushrooms, and zucchini to the skillet. Add a small amount of oil, if needed. Saute until tender.
  5. Mix in the tomatoes and rice. Remove from heat.
  6. Fill the pepper halves with the skillet mixture.
  7. Cover the baking dish with foil. Bake at 350 degrees for 40 to 50 minutes or until peppers are tender when poked with a fork.
  8. Refrigerate leftovers within 2 hours.

 Thanks to foodhero.org for the recipe.
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Janet Bryan
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