feta and turkey stuffed green peppers

Ingredients

• Servings: 6
• 6 green peppers, tops and seeds removed
• 3 tablespoons olive oil
• 1 pound ground turkey
• 1 white onion, chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 (15.5 ounce) can sweet corn, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 teaspoons ground thyme
• 1 1/2 teaspoons dried rosemary
• 1 tablespoon crushed fennel seeds
• 1 cup water
• 1/3 cup white rice
• 1/4 cup sweet barbeque sauce
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). arrange the bell peppers in a casserole dish with the cavities facing upwards.
• heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. stir the onion into the turkey; season with salt and pepper. cook and stir the mixture for 3 minutes. add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. pour the water over the mixture and add the rice; mix. bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. stir the barbeque sauce through the mixture; remove the skillet from the heat.
• spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
• bake in the preheated oven until the peppers are tender, about 45 minutes.