Ingredients
Instructions
Cut the tops off peppers, discarding the seeds and stems. Chop the tops.
In a large nonstick skillet over medium heat, cook the turkey for 5 minutes, or until no longer pink. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley. Cook for 7 minutes, or until the vegetables are soft. Remove to a large bowl.
In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce. Reserve 1 1/2 cups; set aside.
Preheat the oven to 400°F.
To the bowl with the turkey mixture, add the rice, corn, 1/2 cup of the cheese, and the 1 1/2 cups reserved sauce mixture. Stir to combine. Spoon into the pepper shells. Top with the remaining 1/2 cup sauce mixture. Place in two 13" x 9" baking dishes.
Cover with foil and bake for 35 minutes. Sprinkle with the remaining 1/2 cup cheese and bake for 10 minutes longer, or until the cheese is melted.
Meal Substitutions
With a few substitutions, you can make this meal a personalized stuffed pepper recipe. If you prefer plant-based eating, swap out the turkey breast for meatless ground or extra vegetables such as eggplant or mushrooms.
The mozzarella cheese can be substituted for any other of choice such as Cheddar, Monterrey Jack or a Mexican variety such as Panela.
The rice can be swapped out for other options such as RiceSelect® Texmati® White Rice, Arborio Rice or Orzo pasta, if desired. To find more information on orzo dishes, or calories in Arborio Rice, take a look at our recipe selection.
