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!
prep time
15 Min
cook time
45 Min
method
Bake
yield
6-12 serving(s)
Ingredients
- 6-8 - bell peppers, any color, cut in half or whole
- 2 pounds ground turkey
- 3 teaspoons minced onion
- 1 - onion, medium
- 2 cups 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
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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).
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Step 2Saute onion and garlic in a large pan just until softened. Add ground turkey and cook until done.
-
Step 3Add cooked rice to the turkey mixture. Add some salt and pepper, to taste. Mix well.
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Step 4Stuff each pepper with the turkey mixture, pressing down to make sure each one is filled to the brim.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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