Chef’s Notes:This recipe includes the ingredients that you would find in a stuffed pepper, but instead of putting the meat in the pepper, you put the pepper in the meat.
Inside-Out Stuffed Peppers
(Makes 12 large or 16 small)
1# fresh ground turkey (not the frozen stuff) OR ground beef
1/4 C. instant brown rice (not cooked)
2 bell peppers, any color (I used red and Gypsy, both sweeter & milder than the traditional green)
1/2 C. diced celery
1/4 C. diced carrots
4-6 garlic cloves
1 can tomato paste
1/4 C. water
2 T. Worcestershire sauce
1 tsp. hot sauce
1/4 tsp. salt
Dash of pepper
1 tsp. paprika
1 T. fresh thyme
1 T. fresh dill
1 1/2 C. shredded cheddar cheese
Preheat oven to 375 degrees. Spray muffin tin with non-stick cooking spray.
Cut tops from bell peppers, remove membrane and seeds, and dice.
Peel onion and cut in half. Place on baking sheet and drizzle with olive oil. Cut the ends off each clove of garlic, drizzle with olive oil, wrap in foil, and place on baking sheet with the onion. Roast in oven for about 30 minutes, until tender. Remove the garlic from the foil, and pop it out of the skin. Place onions, garlic, tomato paste, water, Worcestershire sauce, hot sauce, and salt and pepper in food processor; process until puréed.
In mixing bowl, place ground turkey, rice, bell peppers, celery, carrots, the purée, and the spices, and mix with hands until thoroughly combined.
Fill each muffin cup with the meat mixture (about half full for small, three-fourths full for large). Bake 30 – 40 minutes. Sprinkle cheese over meat mixture, and bake another 5 minutes, or until cheese is melted.
Nutrition (1/4 of recipe – 3 large or 4 small, made with ground turkey) – Calories: 400. Fat: 23. Carbs: 16. Protein: 35. Calculated at Spark Recipes.
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