Middle Eastern Stuffed Peppers

I got this recipe off of Runner’s Kitchen and modified it slightly depending on what I had around the house.

Ingredients

  • 4 2 red bell peppers
  • 2 green bell peppers
  • 1/2 – 1 lb ground turkey breast
  • 1/4 cup chopped olives
  • 1/2 cup golden raisin mix
  • 8 oz tomato sauce
  • 1 tsp diced garlic
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 cup cooked brown wild rice

Directions

  • Preheat oven to 400 degrees
  • Cut tops off of bell peppers, save tops and set aside, remove seeds, and place peppers in a small baking dish
  • Spray a medium frying pan with cooking spray and cook meat, garlic, cinnamon, and cumin over medium heat for ~4 minutes
  • Add tomato sauce and raisins and cook for another 4 minutes
  • Remove from heat, stir in olives and rice
  • Divide meat-rice mixture evenly among the bell peppers
  • Cover baking dish tightly with foil and bake for 15 minutes at 400 degrees or until tender

The peppers ended up being DELIC!  I loved the middle eastern flavor the cumin and cinnamon added to the peppers.  Patrick and I were happily stuffed like the peppers!

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