Stuffed Peppers

Laura came up with this delicious recipe that’s become a family favorite. The peppers in the photo were from our garden, fall 2012. – Terry

Ingredients

• 3-4 green peppers
• 1 (1⅓ lb.) package ground turkey
• 1 cup uncooked brown rice, rinsed very well
• 1 tablespoon olive oil
• 2 (10 oz.) cans condensed tomato soup
• 1 medium onion, chopped
• shredded cheddar cheese

Instructions

1. In a medium saucepan, bring 2 cups water, rinsed rice and olive oil to a boil. Cover and reduce heat to low and cook for 45 minutes.
2. Sauté turkey and onion together in a nonstick skillet until the turkey is browned.
3. Mix 1 can of soup and 1/2 of the rice into the turkey and onion mixture.
4. Cut the peppers in half lengthwise, and remove and discard the tops, seeds, and membranes.
5. Arrange peppers in a 13″x9″ glass baking dish with the hollowed sides facing upward. Stuff with turkey mixture.
6. Spread the remaining rice around the peppers and pour the other can of soup into the dish around the peppers.
7. Cover the pan with foil and bake for 50-60 minutes at 350° F.
8. Remove foil and sprinkle with cheese. Bake for another 5-10 minutes or until cheese is melted.