theblaettlers.com

Creamy Tomato Turkey Stuffed Peppers

1/2 c brown basmati rice
1 c chicken stock

2 T olive oil
1/2 red onion diced
1 lb ground turkey
1 T herbes de provence
dash salt and pepper
1/2 c tomatoes chopped (any combination of red, yellow, heirloom, cherry, whatever)
~1 c crumbled Feta cheese (1 'normal-sized' package)
1/2 c tomato sauce
3 T creme fraiche (or sour cream)
4 large bell peppers (any color)

Cook basmati rice in stock as per directions.

Start a pot of salted boiling water large enough to cover two or more bell peppers.

Preheat oven to 375 F

Add olive oil and red onion to a large saute pan and cook over med-high heat.
When onion is translucent or slightly browned (about 5-10 minutes), add turkey, herbs and salt and pepper to pan
Cook until turkey is browned about (10 minutes)
Drain out any excess fat (doesn't have to be totally drained, just most)
Add tomato, cook for another minute or two.
Add tomato sauce and creme fraiche.
Stir in feta, reserving 4 T for later.
Remove from heat, set aside.

Cut circle into top of each bell pepper, remove top and core, pull out any light colored core material, rinse with water.
Fit as many peppers in boiling water as will fit while still being mostly submerged.
Boil for 3 minutes, removed and drain
Repeat with rest of peppers (if necessary)

Stuff turkey mixture into peppers, evenly distributing it throughout
Sprinkle with any remaining feta and a bit of tomato sauce.

Bake for 15-20 minutes, uncovered.