Well hello again. It’s so nice to be back in a routine. After moving this weekend and everything going wrong that could possibly go wrong, I’m happy to be in my kitchen – my happy place – whipping up some feel good food. Are y’all ready to make some peppers!? Alright, let’s get straight into it.
What you’ll need:
- 6 green bell peppers
- 1 Ib lean ground turkey
- Spanish Rice
- Diced Tomatoes
- Vegetable or chicken stock
- 24 Oz jar Tomato Sauce
- 1 Onion (diced)
- 2 Tbsp Extra Virgin Olive Oil
- 1 1/2 Tbsp minced garlic
- 16 Oz bag Italian Six Blend Cheese
- 1 1/2 Tsp fresh basil
- 1 1/2 Tsp fresh oregano
- Salt and pepper to taste
- *optional* Garlic bread or crescent rolls
- Start by heating your oven to 375°F.
- Begin cooking rice by following directions on box. Use vegetable or chicken stock instead of water for better flavor. Drain diced tomatoes before pouring into pot but do not rinse.
- Wash and prep green peppers. Cut out tops of each pepper and place into a large pot. (I use two large pots just to give the peppers room to boil.) Let boil for about 15 minutes or until color changes to a slightly darker and deeper green. Then drain. Make sure all water is removed from inside pepper. Set to the side.
- Add 2 Tbsp of extra virgin olive oil to a skillet. Brown 1 1/2 Tbsp of garlic on medium heat until aromatic but be careful not to burn. Add minced onion and 1 1/2 tsp of fresh basil. Let onions caramelize.
- Add ground turkey to onions and basil. Cook thoroughly. Season with salt, pepper, and 1 1/2 Tsp of fresh oregano. While waiting for turkey to brown, pour 1 cup of tomato sauce on the bottom of a 13x9in baking dish. Place drained green peppers in baking dish. Set aside.
- In a large bowl, mix together turkey, rice, 1 cup of cheese, and one cup of tomato sauce. Season with salt and pepper.
- Fill peppers with mixture. You may have to use your spoon to push mixture into peppers to pack them full. Once filled, cover peppers with the rest of your tomato sauce and top with cheese.
- Bake peppers for 25 minutes or until cheese is melted and golden brown on top.
- Allow to cool for five minutes. Enjoy!
This recipe is one of my favorites and a staple in our household. It’s a little bit of work but the end result is worth every bit. I like to serve my peppers with garlic bread or crescent rolls as an added bit of scoopage from fork to mouth. These peppers also pair nicely with a nice Moscato or a red wine. Not had enough? Finish dinner with a cookie brownie dessert!
Anyway you pair it, these are sure to fill you up and leave you wanting more simultaneously. I hope you’ve enjoyed this recipe. It was certainly fun to put together for you. Please leave comments and photos below once you’ve tried it. Let me know your thoughts on this recipe. Was it hard to follow or just right? Maybe you added something or took something away to this recipe? I look forward to hearing from you. Until then, peace and love.