Prep 10 mins
Cook 1 hr 30 mins
My Mom's version
- 1 lb ground turkey
- 1 cup white rice
- 14 1⁄2 ounces canned diced tomatoes
- 14 1⁄2 ounces tomato sauce
- 2 tablespoons olive oil
- 6 green peppers
- 1 medium onion
- 1 teaspoon salt
- 1 teaspoon pepper
- chicken stock or water, enough to cook rice according to its directions
- Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!
This recipe was pretty good. Just need to add a few more spices to the meat mixture. Will definitely make again!! Also the directions didn't state what to bake them at, so we just did it at <br/>350.
These were awesome. I did 1/2 red and 1/2 green peppers. The best recipe for Stuffed Peppers!
My husband and I loved this! A very healthy dish also which always scores big points with me - my 2 1/2 y/o son wasn't a fan (we are having a hard time getting him to eat things that are mixed together) but my 11 month old daughter loved it. One bite and she had a big grin on her face! I used multi-colored peppers to make it pretty and brown rice for added fiber. Thanks for a delicious, healthy recipe to add to my cookbook! Made for PAC Spring 2009.