Name: Stuffed Bell Peppers
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people (1 small stuffed pepper per person)
Cuisine: South Indian
Ingredients: 20 whole Capsicum (Bell Peppers) (medium-sized, assorted colors); 3 pounds Ground Turkey (lean); 5 cups Raw Rice (cooked); 2 cups Onions (finely chopped); 6 cloves Garlic (minced); 2 cans (15 oz each) Tomatoes (drained); 4 tablespoons Tomatoes; 2 tablespoons Olive Oil; 2 tablespoons Oregano (dried); 2 teaspoons Salt (to taste); 1 teaspoons Coriander Seeds (to taste); 2 cups Cheese (optional, shredded)

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How to Prepare

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
Add ground turkey to the skillet and cook until browned.
Stir in cooked rice, diced tomatoes, tomato paste, oregano, salt, and pepper. Cook for 5 minutes.
Stuff the bell peppers with the turkey and rice mixture.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 25-30 minutes, or until the peppers are tender.
Remove foil, sprinkle with cheese if desired, and bake for an additional 5 minutes until cheese melts.
Serve hot as small plates.