1 ½ tsp. of Canola Oil
1 lb. of Ground Turkey (can be switched out for ground beef, chicken, salmon, or beans)
1 c. of Tomato Sauce (an 8 oz. can)
1 tsp. of Salt
¼ tsp. of Ground Pepper
First, you’ll want to preheat the oven to 350˚F.
Next, cut out the stems of the peppers and scoop out the seeds. This step can get a little messy but, luckily, we have the perfect tool to make your cooking experience an easy one! The Cooks Innovations Pepper Corer can literally remove the cores and seeds of your peppers in seconds! Just insert and twist and you’re done!
Once that is done boil some water in a large pot and blanch the peppers for about one minute, drain, and cool them down with some cold running water.
Now we cook the ingredients. In a large skillet heat your canola oil and add the onions and garlic. Let that cook for about 3 minutes and then add your ground meat. Cook your meat until it loses its pink color and drain the fat.
It’s time to stuff your peppers! Mix your ground meat with the rice, salt, pepper, and half a cup of tomato sauce (the other half will be poured on top of your peppers, YUM!). Stuff your peppers and spoon the remaining tomato sauce on top.
Finally, place the already stuffed peppers in a casserole dish and cover them. Bake the peppers for 30 to 35 minutes (we want them to be tender) and you are done!
If you’re hosting a St. Patty’s Day party feel free to bake the peppers until they are tender and keep them warm in the oven or over a Bunsen burner and let your guests fill them with the ingredients of their choice!
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