Brunch

Mel's Stuffed Peppers is for Dinner.

Mel's Stuffed Peppers takes 30 minutes to prepare.

Mel's Stuffed Peppers takes 20 minutes to cook.

Mel's Stuffed Peppers makes 3 servings.

The ingredients for Mel's Stuffed Peppers are:

3 medium Red Peppers
8oz ground Turkey, lean
1 tsp Olive Oil
1 oz Tomato Paste
1/3 C Yellow Sweet Corn (I use convenient frozen corn)
1 medium (6" long) Carrot
1/3 C shredded Cheddar Cheese
1 1/2 tsp (Vegetable) Better Than Bouillon (or whatever bouillon you have in whatever flavor you prefer)
2 oz dry Orzo
1 tsp Garlic

Here is how you make Mel's Stuffed Peppers:

Take your 3 peppers and wash them. Then, where the stem side is, cut the top as close to the curve up of the pepper as you can around, not cutting through entirely so you can pull by the stem to take the top off. Clean out the seeds that fell in and trim the pepper ribs of they didn't pull out with the top. Make sure your pepper stands straight when placed up. If it doesn't, carefully trim the bumps off the bottom so it stands even: straight and tall. Be carefull not to cut too much bump off or you'll create a hole in the bottom where the delicious juices and stuffing will ooze out while cooking. Once your peppers are prepared, stand them in an 8x8 casserole dish or something comparable, and leave them to wait until the stuffing's ready.STUFFING:Take your ground meat and start browning on medium heat in a skillet with your 1 tsp olive oil. Boil by box instruction the orzo in a small pot so it'll be ready by the time you finish cooking everything in the skillet. Finely dice your carrot into tiny little cubes (I like the added crunch when I eat). Have the corn measured and ready. Once the meat is cooked through, add to the skillet your carrots, corn & garlic (I use jarred garlic to save time and it's delicious). Let cook covered and on low heat for about 5 minutes. While they're softening up in the skillet, drain the orzo if you have to and throw it in the skillet. Add the bouillon and tomato paste and mix it up so it's all blended. When everything is mixed together and heated through, start stuffing your peppers! I like to layer it, but you can just mix it all together if you like with the cheese. I start by dividing the evenly and filling the pepper a third of the way up, making sure to get the stuffing in all the nooks and crannies in the bottom. Then I sprinkle a little bit of the shredded cheese on it, just enough to create a thin layer (don't forget you only have 1/3 cup to use for 3 peppers, it's still plenty though). Then I fill the rest with stuffing and cover the top with more cheese. Do that to all of the peppers.Once peppers are stuffed, standing and ready in the casserole dish, place on middle rack in oven and cook for 20 minutes on 375. Cheese will have melted and start to get golden brown, pepper will have cooked enough to be a little soft, but still have a bit of crispness. Pick a pepper to eat, and enjoy! Serving Size: This makes 3 fully stuffed peppersNumber of Servings: 3Recipe submitted by SparkPeople user ELLSKI85.

The nutritional information for Mel's Stuffed Peppers is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 306.0

• Total Fat: 11.7 g
• Cholesterol: 66.1 mg
• Sodium: 557.9 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 4.4 g
• Protein: 22.8 g