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Turkey-Stuffed Bell Peppers

(11 Votes)
SERVES
6
COOK TIME
55 Min

When the dinner bell rings and you're ready to serve, just remember that you were saved by the bell...pepper, we mean!

What You'll Need:
  • 1 (29-ounce) can tomato sauce
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound ground turkey
  • 1 cup instant rice
  • 1 small onion, chopped
  • 6 large green bell peppers, washed, tops removed, and seeded
What To Do:
  1. In a soup pot, combine tomato sauce, water, garlic powder, Italian seasoning, salt, and black pepper; mix well. Remove 1 cup of mixture from pot and place in a large bowl.
     
  2. Add turkey, rice, and onion to the bowl; mix well.
     
  3. Stuff each bell pepper with equal amounts of mixture and place in soup pot. Spoon sauce from pot over peppers.
     
  4. Cover and cook 55 to 60 minutes over low heat, or until no pink remains in meat and rice is tender. Spoon sauce over peppers and serve.
     

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What about using ground beef or pork and pepper jack cheese? if I can what kind of alterations do I have to do?

Yes, you can absolutely use ground beef or pork in the same quantity (1lb) to make these peppers. We recommend cutting back on the salt to 1/2 teaspoon, adding about 1/2 cup of cheese to the meat mixture, and topping with 1/2 cup of cheese 10 minutes before cooking is finished. We'd love to hear how it turns out! :)

can you put any kind of pasta instead of rice?

My mother didn't use rice in her recipe. She tore bread into tiny bits and combined it with the stuffing mixture. She also added some corn and diced tomatoes instead of tomato sauce. A couple of dashes of worchestershire sauce was then added to the mixture plus salt and pepper. Blend well, and stuff in to the peppers. I like the idea of adding the shredded cheese. I also like the idea of mixing tomato sauce and sour cream to pour over the stuffed peppers. Yum!

Can the leftovers be frozen?

Yes, the leftovers can be frozen. I wouldn't for longer than 3 months, though.

I have been using this recipe since 1999 (May/June issue). My DH loves them. However I alway use red pepper when I can find them on sale. They are so much sweeter and he doesn't get indigestion like he does with green peppers. The recipe is soooo easy and soooo easy to make

Can't go wrong with greenbeans and applesauce..

I always dice up the pepper tops and add to the meat mixture. I also add some of the sauce to the meat mixture, and some shredded sharp cheddar cheese. I also press some cheese into the top of the pepper after it is stuffed. For the tomato sauce to pour over the peppers, I add some sour cream and whisk until the sauce is smooth, then pour it over the peppers. Makes a richer sauce with great flavor.

This is sumilar to what I do, but use regular rice and cook it in boiling water about 3 to 5 minutes. Rinse in cold water before adding to meat mixture.

What side(s) dish do you amke to go with the stuffed peppers? Please and thank you

I usuall have a salad. This is how my mother-in-law taught me. When she made them for my father-in-law he ate 3 or 4 and they were big peppers. Or nothing if the peppers are big. conart1

very nice meal!

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