Stuffed Red Peppers

• From: In Great Taste

Ingredients

• Peppers6 small to medium red peppers

• Filling1 Tbs extra-virgin olive oil

• 1 medium onion, peeled and finely chopped

• 1 celery rib, finely chopped

• 2 garlic cloves, peeled and finely chopped

• 8 oz ground white meat of chicken or turkey

• 1 1/2 cups cooked long-grain brown or white rice

• 1/4 cup pine nuts (optional)

• 2 Tbs finely chopped fresh flat-leaf parsley

• kosher salt and freshly ground black pepper

Use a mix of red, yellow, orange, and green peppers, choosing those with straight sides and even bases so they'll stand up properly.

Directions

• Preheat the oven to 350°F (180°C).
• PeppersCut the stem end from the peppers and reserve, keeping matching tops and bases together. Remove the seeds and membranes from the peppers with a grapefruit knife.
• FillingWarm the oil in a large skillet over medium heat. Add the onion, celery, and garlic; cook for 5 minutes, or until soft. Add the chicken or turkey and cook, stirring occasionally, for 5 minutes, or until just cooked. Remove from the heat and stir in the rice, pine nuts (if using), and parsley. Season with salt and pepper.
• Spoon the filling into the peppers, leaving about 1/2 inch (1.3 cm) at the top, and replace the tops. Fit the peppers close together into a casserole dish just large enough to hold them. Cover and bake for 45 minutes, or until the peppers are tender.