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Deconstructed Stuffed Bell Pepper Bake

Stuffed Bell Pepper Bake
45 minutes to prepare serves 4-6

1 pound ground turkey
1 ½ cups cooked rice
2 bell peppers, diced
1 medium yellow onion, diced
1 (15 oz) can tomato sauce
2 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 scallions, chopped
1 teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 375°F. Place parchment paper in bottom of a 9×13-inch casserole dish or coat with cooking spray.
In a sarge skillet on medium-high heat, cook turkey and crumble until just cooked. Add onions and peppers and sauté until just softened.
Add garlic powder, salt, pepper, Italian seasoning, balsamic vinegar, and Worcestershire sauce, tossing gently to combine.
Add cooked rice and tomato sauce and stir until all ingredients are thoroughly mixed. Transfer to prepared casserole dish and top meat and pepper mixture with shredded cheese. Sprinkle chopped scallions over top.
Bake uncovered for 18-22 minutes. Remove from oven when cheese is completely melted and dish is bubbly.