Over-Stuffed Peppers

Lisa Pekala


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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15 Min
45 Min


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


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


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

About this Recipe

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