My Memphis Mommy: RECIPE: Stuffed Bell Peppers

Hands-On Time: 20 minutes
Ready In: 45 minutes
Yield: 6 servings

Ingredients

6 medium-sized bell peppers (any color you prefer)
2 tablespoons olive oil, plus more for drizzling
1 large yellow onion, diced
3 cloves of garlic, minced
1 1/4 pounds of ground turkey (1 package)
2 cups of cooked brown rice
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
1 14 ounce can of Italian stewed tomatoes, chopped
1/2 cup golden raisins

Directions

Preheat oven to 425 degrees.
Heat olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, 5 minutes. While the onions are cooking, wash the bell peppers and slice off a bit of the bottom so they sit flat, taking care not to cut into the interior. Cut off the tops about one half inch down from the stem and carefully remove the seeds and white membrane. Set aside.
Add the turkey to the pan and break apart with a spatula. When fully cooked through, add cooked rice, cumin, cinnamon, salt and pepper. Stir well to combine. Add the canned tomatoes and the raisins and stir well. Remove from heat.
Place the peppers in a 9 x 13 inch baking dish and stuff with the meat mixture, mounding slightly. Drizzle tops and sides of each pepper with olive oil. Return the peppers' tops and cover tightly with foil.
Bake for 25-30 minutes or until peppers are tender.

Ingredient Tips: Look for packages of diced onions in your supermarket's refrigerated produce section to cut down on prep time. Bottled minced garlic is also a great time saver. Many grocers carry packages of pre-cooked brown rice that may either be on the shelf with the rice or in the freezer aisle. Quick cook (instant) brown rice is also available. To quickly chop canned items, remove the can's lid and cut up the contents using a pair of clean scissors or kitchen shears.

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