Over-Stuffed Peppers

Lisa Pekala

By
@Drkaito

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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Rating:

Comments:

Serves:

6-12

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

6-8
bell peppers, any color, cut in half or whole
2 lb
ground turkey
3 tsp
minced onion
1
onion, medium
2 c
brown minute rice, cooked
salt and pepper, to taste

SAUCE

1 can(s)
cream of mushroom soup
1 can(s)
cream of tomato soup
1-2 can(s)
mushrooms, canned, drained
1 can(s)
tomatoes, diced (or fresh)
1 can(s)
tomato sauce

Directions Step-By-Step

1
In 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).
2
Saute onion and garlic in a large pan just until softened. Add ground turkey and cook until done.
3
Add cooked rice to the turkey mixture. Add some salt and pepper, to taste. Mix well.
4
Stuff each pepper with the turkey mixture, pressing down to make sure each one is filled to the brim.
5
Make 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.

About this Recipe

Course/Dish: Turkey, Vegetables
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy