Stuffed Bell Peppers(w) Ground Turkey and Rice (w) Brussels Sprouts & Baby Carrots
6 Large or Medium size Green or Red Bell Peppers
3lbs of Ground Turkey
1 Large Yellow Onion diced
1 Large Bell Pepper diced
1 small can Tomato Sauce
1 small can Diced Tomatoes
1 Tablespoon Black Pepper
1 Tablespoon Salt
Cooking Instructions: Cook rice on medium to low heat on stove top, add oil, then add cooked rice and the above ingredients and mixed together. Next step cut the 6 large peppers in half the long way removing the stem and seeds, rinse thoroughly and start filling each one with your turkey mixture. Fill the peppers to the top, while the oven is heating at 360 degrees. Place pepper in a flat pan or deep dish pan cook for 45 minutes, remove from oven add 1 tablespoon of your favorite pasta sauce, 2 tablespoons of shredded cheese, place in oven again for 20 minutes.
Fresh or frozen Brussels sprouts & carrots, bring a 1/2 cup water to boil, add 2 tablespoons of margarine or butter add 1/2 teaspoon season all, 3/4 teaspoon black pepper. Cook to your desire.
You’re done Enjoy!
Chef Lawrence Cheeks began his home-based business in 2005, where he is known for his amazing cakes /special dishes for all occasions. He received his formal training from The Art Institute of Washington.
He has launched a Lunch on Wheels where he delivers in the metro DC area, donated catering services to local senior citizens homes, several non-profit organizations also in conjunction with Food Lion stores hosting several charity events for Easter Seals and hosted an event for Children’s Medical Network. Chef Cheeks strongly believes that the key to success is to always be prepared to do for others. Charity starts at home.