Stuffed Bell Peppers with Basil

Stuffed Bell Peppers with Basil

recipe from Kayce Gorman Figure FitMiss 

serves 4      {I doubled it... could have tripled or quadrupled it if I didn't stuff peppers and made it like a casserole} 

approximately 3/4 long grain white, brown or wild rice

4 large red/green bell peppers 

2 TBSP olive oil 

1 garlic clove, chopped

1/4 onion, chopped

1 celery stick, chopped

3 TBSP chopped toasted walnuts... I subbed toasted pine nuts

2 tomatoes, peeled and chopped

1 tsp lemon juice

approximately 1/3 c raisins

salt and pepper to taste

2 tsp chopped fresh basil

1/2 lb ground turkey/beef

(all the ingredients are optional and you can add or subtract whatever you want)

1. Preheat oven to 350. Cook the rice in a saucepan as per rice cooking directions instruct. Once cooked, drain, then rinse under cold running water and drain again.
2. Cut the tops off the bell peppers and reserve. Remove the seeds and white cores, then blanch the bell peppers in boiling water for 2 mins. (I over blanched them and they were a little soggy... gross). Remove from heat and drain well.
3. Cook meat, add the garlic and onion while cooking meat. Or after your meat is cooked for 3 mins. Add celery, nuts... (remember toasted them first), tomatoes, lemon juice, salt and pepper, and raisins. Cook for an additional 5 mins. Remove from heat. Add the cooked rice and chopped basil.
4. Stuff the bell peppers with the meat and rice mixture and arrange them into a baking dish. Place the reserve tops on the bell peppers and drizzle the remaining oil over the pan of deliciousness. 
5. Cover loosely with foil and bake for 45 mins. 

It makes for great leftovers, so why not make way more than your family will eat at one sitting. Thank you Kayce! This one was a hit:)