Recipe by Grunig
My MIL makes great stuffed peppers and mine always seemed bland. She told me her trick was to use all ketchup instead of tomato sauce. So I just modified my recipe to use ketchup and they are great. Sounds like a lot of ketchup but these are so good. I always get asked for the recipe and then scare them with the amount of ketchup in it. These are one of my husband's favorite meals. :) I usually just make a salad to accompany the peppers.
Top Review by Chef Impossible
I seen this recipe thought it looked good. Tried it out yesterday. Way too much rice, way too much ketchup. It did not taste as good as i thought. I only used 8 oz of ketchup because then it would become very soup and not good. It just wasn't for me at all. Ketchup killed the taste.
- 6 large bell peppers
- 2 lbs ground turkey
- 2 small onions, diced (or to taste)
- 2 -3 cups cooked rice
- 30 ounces ketchup
Directions See How It's Made
- Start cooking your rice and preheat oven to 350 degrees.
- Bring a very large pot of salted water to a boil.
- While the water is starting to boil cut off tops of peppers, make the opening just big enough for stuffing them. Clean the inside of the peppers and add the peppers to boiling water, including tops. Boil for about 5 minutes, no more. If you like a little crispness left then reduce time to maybe 3 minutes. Remove from hot water and shock them with cold water.
- Brown your meat and onions, drain.
- Now combine rice, meat, and ketchup.
- Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
- Place in oven for about 45 minutes, covered.
- Uncover and bake 15 minutes more.