Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 1 : 32 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
You can cook the rice to have a head start. I use1 cup of rice uncooked (the cup that comes with the rice cooker) and get approx. 2 cups cooked rice.
Wash peppers and cut in half lengthwise. Take out seeds and membranes. Rinse to clean out all the seeds. At this point, if you like your peppers to be softer in the end, blanch them in salted boiling water for about 5-7 minutes. I skipped this step and left them raw.
Place about 1/3 of the cut up tomatoes on the bottom of your dish. You may add about 1/2 cup-1 cup water and mix with the tomatoes. Place the peppers on top of the sauce.
Add olive oil to frying pan. Heat on med low and add onion and garlic.
Saute for about 4-5 minutes or until soft. Lower the heat if you need to so as not to burn. Add turkey, salt ,pepper and dill.
Cook until turkey is cooked through and no longer pink.
Add rice and remainder of the diced tomatoes, and 1/2 can of tomato sauce.
Mix and combine. Turn off heat. Fill bell peppers with rice mixture. Top with a tablespoon or so of the leftover tomato sauce.
Cover with foil and bake in a 375 preheated oven for about an hour (test and see how soft you want the bell peppers to be and leave them in a bit longer if you wish)... uncover ...bake an additional10-15 minutes. Sprinkle some cheese the last minute or so of the baking time.
