What’s Cookin’?: Kentucky Legend’s Stuffed Peppers with Turkey and Rice [Recipe]

Brooklyn Maple, from Kentucky Legend, joined us today for our weekly What's Cookin'? segment.  This week's recipe requires a little bit of prep time, but the end result is beautiful and delicious.  Here's how to bake up some Kentucky Legend Stuffed Peppers with Turkey and Rice!

KENTUCKY LEGEND'S STUFFED PEPPERS with TURKEY and RICE

6 red bell peppers

2 cups tomato sauce

3 cups chopped Kentucky Legend Quarter Sliced Hickory Smoked Turkey

2 cups cooked basmati rice

1 1/2 cups shredded mozzarella cheese, divided

1/3 cup crumbled feta cheese

1/3 cup chopped toasted walnuts

1/4 cup olive oil

3 tbsp lemon juice

2 tbsp finely chopped fresh dill

2 tbsp finely chopped fresh parsley

3 cloves garlic, minced

1/4 tsp salt and pepper

DIRECTIONS:

1. Preheat oven to 400˚F. Cut away top from each pepper. Scoop out seeds; discard tops and seeds. Set peppers aside. Spoon tomato sauce into greased 11- x 7-inch baking dish; set aside.

2. Toss together turkey, rice, 1/2 cup of mozzarella, feta, walnuts, oil, lemon juice, dill, parsley, garlic, salt and pepper. Pack turkey mixture loosely into peppers. Fit stuffed peppers snuggly in prepared baking dish. Sprinkle with remaining mozzarella.

3. Cover with foil; bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until peppers are tender, filling is heated through and cheese is golden.

Tip: Substitute mint or basil for dill if desired.