When I hear stuffed peppers I automatically assume it’s a difficult dish. I always assumed they were. My husband isn’t a big fan of them so I was thinking of a creative way to make them more his style. Mexican baby!!! Add some jazz! Have you ever noticed that the Goya rice mixes in the store are lower in calories and fat than any other pre-made rice? I believe they even have less sodium as well. I always look at those things when trying to decide which brands to buy. Before I had my son I prepped a lot of dishes to freeze them, I still have quite a few left and the stuffing for these babies is one of them! I can’t wait to just buy a few fresh peppers, pull out the bag of this stuffing and wala……dinner is served!! Stay tuned because when I pull the stuffing out of the freezer to make, I’m going to attempt them on the grill!
Ingredients
- 1 box of Goya Mexican Rice
- 1 14 oz can of diced tomatoes with green chili's, drained
- 1 lb. of ground turkey
- 1 small onion, diced
- Mozzarella Cheese
- Peppers, assorted colors
- Salt and Pepper
- Green Onion (Optional)
Instructions
- Make boxed rice according to directions. Place aside in a large bowl.
- Cut tops of peppers off and place them in a pan lined with foil. Dice the tops of the peppers and add them to the diced onions.
- Meanwhile, with a little oil saute onions and peppers, adding ground turkey and cooking through.
- Add diced tomatoes and season with salt and pepper.
- Add turkey mixture to the rice and stir thoroughly.
- Scoops mixture into each pepper filling it to the top.
- Sprinkle mozzarella cheese on top and bake in a preheated oven for 30 minutes.
- Add more cheese and green onions if desired!
