Yes. Another bell pepper recipe. I like bell peppers – they are crunchy, healthy and on sale.
Stuffed bell peppers were one of the very first veggie heavy recipes that husband really enjoyed. With a meat and rice stuffing, they were a favorite growing up as well.
Many cultures have versions of stuffed peppers. In Greece, they stuff peppers with orzo, lamb, tomatoes and spinach. In India, the peppers are stuffed with mashed potatoes and onions and topped with cilantro and lemon juice. In Eastern Europe, the peppers are stuffed with ground pork, rice, tomatoes and cooked in a tomato cream sauce. Here in the United States, the peppers are typically stuffed with a meatloaf style filling and covered in cheese.
This recipe most closely resembles the Eastern European style. The pepper is stuffed with ground turkey, brown rice, tomatoes and covered in a tomato based sauce. This little bundle of joy is tasty, filling and self-contained, that is until you start eating it!
1 lb. ground turkey
4 medium-large peppers
4 servings of 10 minute brown rice
1 medium onion, diced
1 large clove of garlic, diced
1 can of petite diced tomatoes
1 tsp. oregano
Salt and Pepper
1 can of tomato sauce
½ cup of ketchup
1 tsp. of Worchester sauce
3 – 5 dashes of Cholula Hot Sauce
1 tsp. of onion powder, garlic powder
½ tsp. of salt, pepper
- Pre-heat oven to 350 degrees. Put a large pot of water on to boil.
- Cut the tops off the green peppers and remove the seeds and white membrane.
- Once the large pot of water is boiling, add the green peppers. Submerge the peppers and cook for 3 – 5 minutes or until the peppers are soft and bright green. Remove from water.
- In a separate pan, sauté onions and garlic in olive oil until soft, about 5 minutes.
- While the onion and garlic is sautéing, cook rice according to the package substituting the 4 cups of water for a can of tomatoes and 2 cups of water.
- Add meat to veggies and cook until brown, about 10 minutes.
- When the meat is brown, add rice and oregano to the pan and stir well.
- Place the cooked peppers in a glass baking dish. Fill with meat and rice mixture.
- Bake for 30 minutes at 350 degrees.
- While the peppers are baking, prepare the tomato sauce.In a medium bowl, whisk together tomato sauce, ketchup, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt and pepper.
- Remove stuffed peppers from the oven and spoon tomato sauce over the tops. Return to the oven for an additional 10 minutes.