Yesterday I knew I wanted to make stuffed peppers and have made them many different ways in the past, I was going to try a new recipe but didn't have all the ingredients...Sooo, I winged it and combined that recipe and my recipe for spanish rice, with a few modifications, and this is what I came up with. Hubby loved it and said it was a keeper, it's not too bad if I do say so my self; the filling has just a little zing to it.
1In a large skillet brown ground turkey, minced onion, and garlic. Add chili powder; cook 1 minutes longer. Stir in undrained tomatoes, rice, hot pepper sauce, 1 cup water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed.
NOTE:You can stop here sprinkle with some shredded cheese and you have a pretty Good spanish rice.
2Prepare green bell peppers by cutting off top of pepper and cleaning out inside of pepper. Then layer spanish rice mixture into cleaned pepper shells, and alternate with layers of cheese and top is given a small sprinkle of cheese.
3Place the stuffed peppers in a roasting pan and put 1/8 cup water and a sprinkle od olive oil in bottom of the pan. Cover loosley with aluminum foil.(It will help keep peppers moist.)
4Bake at 300 degrees for 45 minutes, or until cheese begins to brown on top. Allow dish to cool and either serve warm or freeze for later.