Stuffed Harvest Fresh Cubanelle Peppers

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Servings 4

Prep. Time 5 mins

Cooking Time 50 mins

    • 1 cup water
    •  1/2 cup white rice
    •  3 tablespoons extra-virgin olive oil
    •  1 ½ of 284 g bag of Harvest Fresh Spinach
    •  1 8 oz container mushrooms, chopped
    •  1 lb lean ground turkey
    •  1 yellow onion chopped
    •  1 (14 oz) can fire roasted tomatoes
    •  1 cup feta cheese crumbled
    •  1 cup walnuts roasted
    •  1 tsp kosher salt
    •  1 tsp cracked black pepper
    •  4 Harvest Fresh Cubanelle peppers, halved lengthwise and seeded
    • ½ cup chopped fresh parsley
    Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 10 - 15 minutes.

    While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Sautee the chopped onion and mushrooms. Add chopped garlic when mushrooms are golden brown and water has been evaporated. Stir in the ground turkey, and cook until it begins to brown, and is no longer pink. Add the chopped spinach, cook until wilted and mixed well with the turkey, add the can of fire roasted tomatoes.

    Season with kosher salt and pepper. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture and add the toasted coarsely chopped walnuts, crumbled feta and chopped parsley.

    Preheat oven to 350 degrees F (175 degrees C). Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13 inch baking dish.

    Bake the peppers in the preheated oven for half an hour until they are hot and beginning to brown. Sprinkle with a bit more crumbled feta and serve.