Wild Rice, Butternut Squash, Turkey Stuffed Bell Peppers

Serves: Makes Six | Prep: 20 min | Cook: 1 hr, 20 min

Ingredients:

Wild Rice, Butternut Squash, Turkey Stuffed Bell Peppers:
6 bell peppers
1 cup wild rice, cooked
2 Tbsp olive oil
1 lb ground turkey
1 lb butternut squash, peeled and finely cubed
1 onion, finely chopped
2 garlic cloves, minced
1 tsp paprika
1 tsp salt
1/2 tsp pepper
2 Tbsp tomato paste
1 cup vegetable stock
1 cup fresh spinach, roughly chopped
1/2 cup gruyere cheese, shredded
2 Tbsp fresh parsley, chopped

Directions:
Preheat oven 400F/200C.

Cook rice according to package to make 1 cup cooked wild rice.

Prepare peppers by cutting off the top of the pepper, removing seeds and membranes and placing peppers into a 13X9-inch casserole dish.

Heat oil in a skillet over medium heat. Add turkey, butternut squash and onion. Cook for 5-7 minutes, stirring occasionally, until the meat is no longer pink. Add garlic, paprika, salt, pepper, and tomato paste. Stir and cook for 1-2 minutes. Add stock and bring to the boil. Simmer and cover for 10-12 minutes, until the squash becomes tender, and the stock has evaporated. Stir in rice, cheese and fresh parsley.

Stuff each pepper and replace the top back onto the pepper. Cover with aluminum foil and bake 30-40 minutes, until the peppers are tender. Remove foil and cook 10-12 minutes more.

More Great Recipes:
Turkey and Rice Stuffed Bell Peppers
Mediterranean Stuffed Bell Peppers
Vegetable Turkey Pita Sandwich
Turkey Teriyaki Rice Bowl
Turkey Meatloaf
Baked Tomato Feta Gnocchi with Turkey Meatballs
Roasted Butternut Squash Risotto