Poivrons verts farcis

Ingrédients

• 4 green bell peppers
• 4 tsp olive oil (divided)
• 1 pound ground turkey
• Salt
• Pepper
• 1 medium onion (finely diced)
• 2 tsp chopped garlic
• 15 oz. canned crushed tomatoes (or tomato sauce)
• 1 1/2 cups chicken broth (divided)
• 1 Tbsp Worcestershire sauce
• 1 tsp oregano
• 1 cup instant long-grain white rice
• 1 cup grated cheese (divided)

Préparation

1. 1

   Preheat the oven to 350°F (175°C)

2. 2

   Cut the peppers in half through the stem and remove the stem. Scoop out the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them.

3. 3

   Heat 2 tsp olive oil in a large skillet on medium-high heat. Add in the turkey, season it with salt and pepper, and cook, breaking it apart as it cooks, until cooked through and lightly browned, about 8 minutes. Remove it from the skillet.

4. 4

   Wipe out the skillet, reduce the temperature to medium and add remaining olive oil. Add the chopped onions and cook until soft, about 3-4 minutes. Then add the garlic and cook for one more minute.

5. 5

   Add the tomatoes and ½ cup of broth. Season with salt, pepper, Worcestershire sauce, and oregano. Cook until heated through, about 4 minutes, then stir in the cooked turkey and instant rice. Taste and adjust the seasoning. Stir in 1/2 cup of the cheese.

6. 6

   Divide the filling between the pepper halves. Sprinkle peppers with the remaining cheese and pour the broth in the baking dish. Tightly cover the baking dish with aluminum foil.

7. 7

   Bake for 30 minutes then uncover and bake for another 20 minutes until the peppers are soft and the cheese is browned.