Stuffed Peppers, a dish that I love but NEVER remember to make. I don't know why, but its a recipe that I know and can prepare well but when those times come when I say to myself "what am I going to make for dinner?" I never think of it. Well that ends today. The other day in the grocery store I saw that peppers were on sale, I picked some up figuring that I would use them chopped up in some other recipe and the light bulb finally went off to make them.
So I figure now that I've blogged about it and taken 100 photos of them, these Stuffed Peppers should be etched into my memory bank and hopefully yours as well. It's another easy almost fool-proof recipe to add to you repertoire, ain't nothing wrong with that.
So naturally you will need some bell peppers. I picked yellow and green but you can use any kind that you like, red would be really delish. As you can see my yellow peppers are like giants compared to the green ones but its all good, I just trimmed the tops of the yellow ones a bit..but I'll get to that in a sec.
After rinsing and drying your peppers, cut off the tops.
Remove the seeds and membranes, you may or may not need to use a small paring knife.
Once you're done it should be all cleaned out like this.
Repeat with all your peppers.
Now take two of the tops of the peppers you just cut off, half an onion and two cloves of garlic and finely chop.
Add some butter to a pan over medium heat.
Add peppers, onions and garlic to pan. Cook over medium heat until softened.
Add a pinch of salt and a dash of cracked black pepper.
The goal is to soften them and release some of the liquid, not really to get color on them.
Now grab your ground turkey (you can also use ground beef).
Add the ground turkey to vegetables, breaking it down with your wooden spoon.
Add the seasonings: salt, pepper, garlic powder, onion powder, oregano and paprika.
Now grab your can of diced tomatoes. I bought the kind with basil and oregano but there were a few different varieties available such as garlic, fire roasted etc. Use whatever kind you like.
Add the tomatoes to the pan.
Stir to comine and let simmer for few minutes to let those flavors come together. Then remove from heat.
Transfer the meat mixture to a large bowl and then add your cooked rice. This would be a great time to use leftover rice, but if you don't have any you can just make a quick pot of rice.
I used 1 cup of dry rice to 2 cups of water, which produced 2 cups of rice. Of that 2 cups I used 1 1/2 cups of rice for this recipe. An even easier option would be to use minute rice, quick and easy.
Mix to combine.
Transfer your cleaned out peppers to a baking dish.
Spoon the filling into each pepper. Fill to the top.
Grab a can of tomato sauce. I used this can of sauce with italian herbs, but if you can use any tomato sauce you have on hand. Marinara, Three Cheese whatever you got.
Pour the tomato sauce into the bottom of the baking dish (in retrospect I really should have added the tomato sauce first...so you can do that if you want to be smarter than me).
Finally, top all the peppers with shredded cheddar cheese. Cover with aluminum foil and place into a 350 degree F oven.
Bake covered for 25 minutes, then remove the foil and bake for another 15 minutes.
When they're done the peppers should be tender and the cheese should be melted.
When you plate your peppers, don't forget to scoop some of that sauce from the bottom of the baking dish. It will have reduced to a thick and yummy sauce.
Stuffed full of goodeness! Enjoy.
4 medium-large bell peppers
½ onion, diced
2 cloves garlic, minced
1 lb ground turkey (or beef)
1 tsp salt
½ tsp black pepper
½ tsp onion powder
¼ tsp garlic powder
½ tsp paprika
¼ tsp oregano
2 dashes of Worcestershire sauce
1 14.5-oz can diced tomatoes
1 14-oz can tomato sauce with Italian herbs
1 ½ c cooked white rice (or brown rice)
1 tbsp butter
Shredded cheddar cheese
Preheat oven to 350 degrees F.
Rinse and dry peppers. Cut of the tops of each pepper and set aside, then remove membranes and seeds. Set peppers aside. Take two of the pepper ‘tops’ and cut into fine dice. Preheat a sauté pan over medium heat with butter. Add onions, peppers, garlic and Worcestershire sauce to pan and cook until fragrant and softened. Next, add ground turkey to pan, raise heat to medium-high. Break down the ground turkey as you cook it. Add salt, black pepper, onion powder, garlic powder, oregano and paprika. Now add diced tomatoes, liquid and all. Continue cooking until ground turkey is cooked through. Remove from heat.
In a large bowl, add ground turkey mixture, and cooked rice; mix to combine. Pour the tomato sauce into the bottom of a baking dish. Arrange peppers in the baking dish. Add meat and rice filling inside of each pepper, fill to the top (there may be some filling left over). Sprinkle with shredded cheddar cheese and cover with foil. Bake at 350 for 25 minutes, then uncover and cook an additional 15 minutes. Peppers should be tender and cheese should be melted on top. Eat and enjoy!