I started making stuffed peppers years ago for me and Will. The great thing about stuffed peppers is that you can stuff them with whatever you like and green peppers are available year round. I originally came up with this recipe for the Hidden Valley Ranch state fair contest and then altered it for the Twin Cities Live Kitchen Star contest entry video.
1.25 lb Lean Ground Turkey
½ of a 1oz packet of Hidden Valley Ranch Dressing Mix
3 Large Green Peppers-cut in half
15oz can of black beans
2 cups of defrosted frozen mixed vegetables
1 cup of cooked brown rice
1 8oz bag of Part-Skim Shredded Mozzarella Cheese
Preheat oven to 375.
Sautee ground turkey with half the packet of dressing mix. Sautee turkey until brown and crumbly. Slice peppers lengthwise and clean out seeds. Assemble peppers on top of tin foil on a cookie sheet. Fill peppers with ground turkey, then vegetables, black beans and rice. Add about ¼ cup of cheese to each pepper.
Bake 375 for about 15 minutes or until cheese is brown and bubbly.