Over-Stuffed Peppers

1
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!

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Over-Stuffed Peppers

Step-by-Step

  • 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.

Printable Recipe Card

About Over-Stuffed Peppers

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