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Ground Turkey Stuffed Capiscum
6 large capiscum, any colour
2 cups wild rice, cooked
450g lean ground turkey/chicken
450g jar crushed tomatoes
1 tsp. Italian seasoning
1 ½ cups sharp cheddar cheese, shredded
Cut off the tops of the capiscum, remove the seeds, trim the bottoms to help them sit flat in the pan and rinse thoroughly.
In a large pan boil the capiscums for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
In a large pan add the olive oil, garlic and onion, sauté until tender. Add the turkey/chicken and brown until thoroughly cooked.
Add the crushed tomatoes, rice, Italian seasoning, salt, capiscum and ½ cup of the shredded cheese and stir until blended.
Fill the capiscums evenly with the mixture, place in a lightly greased 25cm cast iron pan. Bake uncovered for 25 to 30 minutes.
Remove and add the remaining cheese to the top of capiscum and bake for an additional 5 minutes or until the cheese is melted.