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Preheat oven to 350°F. Halve bell peppers lengthwise; remove seeds and membranes. In a large Dutch oven, cook pepper halves in enough boiling water to cover for 2 minutes. Drain; place pepper halves, cut-sides up, in a 13-by-9-inch baking pan. Set aside.
In a large skillet, combine ground turkey (or beef) and onion; cook until meat is no longer pink, breaking it up as it cooks. If necessary, drain off fat. Stir cooked rice, thawed vegetables, salsa, seasoning blend, poultry seasoning and salt into mixture in skillet. Spoon mixture into pepper halves. Pour the 1/2 cup water around the stuffed peppers.
In a small bowl, combine breadcrumbs, melted vegetable oil spread and paprika. Sprinkle onto stuffed peppers. Cover; bake for 30 minutes. Uncover; bake for 5 minutes more.