over-stuffed peppers

Drkaito avatar
By Lisa Pekala
from Colorado Springs, CO

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!

serves 6-12
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For over-stuffed peppers

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

How To Make over-stuffed peppers

  • 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.
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