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Nutrition Facts
Serving Size 1 (363g) Recipe makes 6 servings The following items or measurements are not included below: butterkase cheese
Calories 240
Calories from Fat 60		(25%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.2g
Cholesterol 59mg		19%
Sodium 673mg		28%
Potassium 591mg		16%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 3.4g	13%
	Sugars 5.3g
Protein 16.7g		33%
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Stuffed Green Peppers With a Kick

Recipe #384011 | 1¼ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: NVirginian
Aug 3, 2009

This is my own version of the stuffed peppers my mom made for us when we were kids. When peppers are in season I make this and ry to freeze some. The filling is great in eggplant and zucchini, too. Just add a little chopped eggplant or zucchini if you want when you are browning the meat. This is optional though. Since I discovered a cheese called Butterkase cheese I don't use American cheese anymore. It's an all natural cheese that has awesome melting properties so if you can find it, I highly recommend it. Enjoy!

SERVES 6 , 6 peppers (change servings and units)

Ingredients

6 large green peppers
1 lb ground turkey
1 cup chopped onion
1 (10 ounce) can diced tomatoes with green chilies (such as Ro*tel)
2/3 cup long grain rice
2/3 cup water
1 teaspoon salt
2 teaspoons Worcestershire sauce
8 ounces shredded butterkase cheese

Directions

1
Cut the tops off the green peppers. Discard the seeds and membranes. Chop enough of the tops to equal 1/2 to 3/4 cup and set aside.
2
Cook the cleaned peppers in boiling salted water for 5 minutes. Drain and rinse with cold water to stop the cooking process. Invert to drain and dry with paper towels if necessary. Sprinkle the insides with a little salt.
3
In a skillet coated with cooking spray or 2 tbls. olive oil cook the ground turkey, chopped onion, and the chopped green pepper until the turkey is cooked through and the vegetables are a little soft. Ground turkey can overcook quickly so be careful not to brown it like you would for ground beef. Drain off any excess liquid that has accumulated.
4
Add the tomatoes and green chilis, uncooked rice, water, salt, and Worcestershire sauce. Bring to a boil and reduce heat. cover and simmer for about 18 minutes or until rice is tender. Stir in the shredded cheese. Adjust the seasonings if necessary.
5
Place the peppers in a 13x9 baking dish. Stuff them with the meat mixture. cover with foil and bake in a 350 degree oven for 30 minutes.
6
*optional: once the peppers are stuffed top them with whatever spaghetti sauce you have on hand, cover with foil and then bake. This is my favorite way!