over-stuffed peppers
I came up with this recipe using gluten-free versions of the canned soups for the sauce. I grew up eating stuffed cabbage and stuffed peppers, so this recipe is a definite comfort food for me. I like to use different colored peppers. The sauce is the perfect ending to a wonderful dish! Enjoy!
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yield
6 -12
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For over-stuffed peppers
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6-8bell peppers, any color, cut in half or whole
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2 lbground turkey
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3 tspminced onion
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1onion, medium
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2 cbrown minute rice, cooked
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salt and pepper, to taste
- SAUCE
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1 cancream of mushroom soup
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1 cancream of tomato soup
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1-2 canmushrooms, canned, drained
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1 cantomatoes, diced (or fresh)
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1 cantomato sauce
How To Make over-stuffed peppers
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1In a large pot, with boiling water, blanche each pepper for 3-5 minutes, just to soften the flesh a little bit. Remove each pepper gently from the water, using tongs. Place the peppers in a rectangular casserole dish. (I like to first coat the dish with some olive oil, to prevent sticking).
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2Saute onion and garlic in a large pan just until softened. Add ground turkey and cook until done.
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3Add cooked rice to the turkey mixture. Add some salt and pepper, to taste. Mix well.
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4Stuff each pepper with the turkey mixture, pressing down to make sure each one is filled to the brim.
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5Make the sauce: Open each can and put in a bowl or pot. Mix well. Pour some sauce over each stuffed pepper. Bake in oven on 350 degrees F, for about 30-45 minutes or until done.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Over-Stuffed Peppers:
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