1 cup (250 mL) fresh roma tomatoes, seeded and diced small
3/4 cup (180 mL) brown rice, cooked
½ tsp (2.5 mL) sea salt
¼ tsp (1.25 mL) freshly ground black pepper
½ cup (125 mL) Asiago cheese, shredded
2 Tbsp (30 mL) fresh Italian parsley, coarsely chopped
3 medium bell peppers
TIP: To make a stuffed pepper appetizer use mini sweet peppers instead of bell peppers and slice off the top 1/8” of each pepper lengthwise. Remove the seeds and fill each pepper with filling. Cook for 20 minutes, add remaining cheese and parsley and then cook for an additional 5 minutes.
Preheat barbecue to medium 375°F (190°C).
In a large frying pan, crumble and sauté sausage over medium heat in olive oil until lightly browned.
Add celery and green onion and continue cooking while stirring for 5 minutes.
Add tomatoes and rice. Stir well and remove from heat.
Cut peppers lengthwise and remove stems and seeds.
Mix cheese and parsley together. Add 2/3 of the cheese mixture to the meat mixture. Set the other 1/3 of the cheese mixture aside.
Fill pepper halves evenly with meat mixture. Place the peppers in a BBQ safe baking dish and cook on the barbecue for 30 minutes.
Sprinkle remaining cheese mixture and parsley on top of the peppers and continue to cook for an additional 5-10 minutes.
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