Wild In The Kitchen: Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

6 bell peppers

1/2- to 3/4-lb. dark-meat turkey

1 diced onion

3 cloves minced garlic

15-oz. can diced tomatoes

1 cup frozen whole-kernel corn

1 cup cooked white rice

Shredded Pepper Jack cheese

1 Tbsp Worcestershire sauce

1 Tbsp salt

1 Tbsp black pepper

Choose bell peppers that will stand up on their own. A mixture of green, red and yellow bell peppers are most impressive. Slice off tops of peppers and remove seeds making a bowl. Set bell peppers aside. In a cast iron skillet, add chopped turkey and diced onion. On medium-high heat, stir until onions turn translucent. Add minced garlic. Brown 1 minute more. Add diced tomatoes, corn, cooked rice, Worcestershire sauce, salt, pepper and several spoons of Pepper Jack cheese. Sir until cheese is melted. Lightly grease a 9×13 baking dish. Stuff bell peppers tightly with this mixture. Add more Pepper Jack cheese on top. Stand bell peppers in dish. Place in preheated 350-degree oven. Cook for 30 minutes until bell peppers soften and cheese is bubbly.