Ground Turkey Stuffed Capiscum

Ingredients:

• 6 large capiscum, any colour
• 2 cups wild rice, cooked
• 450g lean ground turkey/chicken
• 2 cloves garlic, minced
• 1 small onion, diced
• 450g jar crushed tomatoes
• 1 tsp. Italian seasoning
• 1 tsp. salt
• ½ tsp. pepper
• 1 ½ cups sharp cheddar cheese, shredded
• 1 Tbsp. olive oil

Directions:

1. Cut off the tops of the capiscum, remove the seeds, trim the bottoms to help them sit flat in the pan and rinse thoroughly.
2. In a large pan boil the capiscums for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
3. Preheat oven to 180°C.
4. In a large pan add the olive oil, garlic and onion, sauté
   until tender. Add the turkey/chicken and brown until thoroughly
   cooked.
5. Add the crushed tomatoes, rice, Italian seasoning, salt,
   capiscum and ½ cup of the shredded cheese and stir until blended.
6. Fill the capiscums evenly with the mixture, place in a
   lightly greased 25cm cast iron pan. Bake uncovered
   for 25 to 30 minutes.
7. Remove and add the remaining cheese to the top of capiscum and bake for an additional 5 minutes or until
   the cheese is melted.